Crispy Southwestern Chicken Cutlets with Cheesy Mashed Potatoes and Roasted Poblano &Amp; Onion

These crispy chicken cutlets are coated in a crunchy panko and Monterey Jack crust, seasoned with chili powder and Southwest spices, then baked to golden perfection. The result is juicy, tender chicken with a satisfying crunch.

Serve them alongside creamy mashed potatoes and a colorful medley of roasted poblano peppers and onions, reminiscent of fajita night. This entire meal comes together in just 30 minutes, making it a perfect choice for busy evenings.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili PowderView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Wash and dry all produce. Dice potatoes into ½-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Keep covered off heat.
2. Meanwhile, halve, peel and thinly slice onion. Core, deseed and thinly slice poblano. In a medium bowl, combine panko, cheese, a drizzle of olive oil, half the chili powder, 1 tsp Southwest Spice (2 tsp for 4 servings; we sent more), salt and pepper. Toss onion and poblano on one side of a baking sheet with a large drizzle of olive oil, salt, pepper and remaining chili powder. (For 4 servings, spread out across whole sheet.) Roast for 5 minutes.
3. While veggies roast, pat chicken dry with paper towels; season with salt and pepper. Evenly brush tops of chicken with half the sour cream (save the rest for later). Mound panko mixture onto brushed sides, pressing to adhere. Drizzle tops of coated chicken with oil.
4. Once veggies have roasted 5 minutes, remove sheet from oven; add chicken to empty side. (For 4 servings, add chicken to a second baking sheet.) Roast until chicken is browned and cooked through and veggies are tender and slightly crisp, 15-18 minutes. TIP: Veggies may finish before chicken is done. If so, remove from sheet and continue roasting chicken.
5. Meanwhile, mash potatoes until mostly smooth. Stir in 2 TBSP butter (4 TBSP for 4 servings) and remaining sour cream. Add splashes of reserved potato cooking liquid as needed until smooth and creamy. Season with salt and pepper.
6. Divide chicken and mashed potatoes between plates. Top with roasted veggies. Serve with hot sauce for drizzling over if desired.

Recipe Tips

FAQ

Can I use a different type of potato?

Yes, you can substitute Yukon Gold potatoes with Russet or red potatoes. Adjust cooking time as needed until tender.

What can I use instead of Southwest Spice Blend?

You can make your own blend using cumin, chili powder, garlic powder and paprika. Use about 1 tablespoon total.

Can I make this dish ahead of time?

The chicken and veggies are best enjoyed fresh from the oven. However, you can prepare the mashed potatoes in advance and reheat them gently.