Crispy Buffalo Chicken Cutlets with Mashed Potatoes and Roasted Carrots

If you’re the kind of person who goes to sporting events just for the buffalo wings, this dinner is for you. We’ve taken all the bold, spicy flavors of everyone’s favorite appetizer and turned it into a hearty weeknight meal. Juicy chicken cutlets are coated in a cheesy, seasoned panko crust and baked until golden and crunchy. A drizzle of creamy buffalo-style sauce adds just the right kick.

On the side, you’ll find buttery roasted carrots and scallion-studded mashed potatoes that balance the heat with cool, creamy comfort. A touch of honey on the carrots brings a hint of sweetness that ties everything together. This is a dinner that scores big on flavor and satisfaction.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

0.25 ounce Frank's Seasoning BlendView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Wash and dice the potatoes into 1-inch cubes. Peel and slice the carrots into 1/2-inch thick rounds. Trim and thinly slice the scallions, separating white and green parts.
3. Place the potatoes in a medium pot and cover with cold salted water. Bring to a boil and cook until fork-tender, about 15 minutes. Drain and return to the pot.
4. While potatoes cook, toss the carrot rounds with 1 tablespoon melted butter, salt and pepper. Spread on one side of the prepared baking sheet. Roast for 15 minutes.
5. In a shallow bowl, combine the panko breadcrumbs, Monterey Jack cheese and Frank’s Seasoning Blend. Pat the chicken cutlets dry and season with salt and pepper. Coat each cutlet in the panko mixture, pressing gently to adhere.
6. After the carrots have roasted 15 minutes, push them to one side of the baking sheet. Place the breaded chicken cutlets on the other side. Drizzle or spray the chicken with cooking oil. Return to the oven and bake until the chicken is golden and cooked through (internal temp 165°F), about 12-15 minutes.
7. While chicken bakes, mash the cooked potatoes with sour cream, remaining 2 tablespoons butter and the sliced white parts of scallions. Season with salt and pepper to taste.
8. In a small bowl, whisk together the honey and a pinch of salt. Drizzle over the roasted carrots.
9. Serve the crispy chicken cutlets alongside the mashed potatoes and honey-drizzled carrots. Garnish with the green scallion slices.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Slice them in half horizontally to create thinner cutlets or pound them to an even thickness for faster cooking.

What can I substitute for Frank's Seasoning Blend?

You can make your own blend with a mix of cayenne pepper, garlic powder, onion powder and a pinch of salt. Adjust the cayenne to your heat preference.

Can I make this recipe dairy-free?

Yes, use dairy-free sour cream, vegan butter and omit the Monterey Jack cheese or use a dairy-free alternative. The panko coating will still be crispy.