Buffalo-Spiced Crispy Chicken Cutlets with Mashed Potatoes and Green Beans

If you love the bold flavors of buffalo wings but want a satisfying dinner, this recipe is for you. Crispy chicken cutlets are coated in a cheesy, buffalo-spiced panko crust and roasted to golden perfection. A creamy, tangy sauce and a touch of honey add the perfect finishing touch.

On the side, buttery roasted green beans and creamy scallion mashed potatoes round out the meal. It’s a complete, crowd-pleasing dinner that brings the heat and the comfort.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with foil and brush with 2 teaspoons cooking oil.
2. Cut potatoes into 1-inch chunks. Place in a pot with salted water, bring to a boil and cook until tender, about 15 minutes. Drain and return to pot.
3. Meanwhile, trim green beans and place on one side of the prepared baking sheet. Drizzle with olive oil, season with salt and pepper and toss to coat.
4. In a shallow dish, combine panko breadcrumbs, Frank’s Seasoning Blend and Monterey Jack cheese. Pat chicken cutlets dry, season with salt and pepper, then press into the breadcrumb mixture to coat both sides.
5. Place coated chicken on the other side of the baking sheet with green beans. Roast until chicken is golden and cooked through (165°F internal) and green beans are tender, about 15-18 minutes.
6. While chicken roasts, mash the cooked potatoes with 2 tablespoons butter, sour cream and a splash of cooking water until creamy. Season with salt and pepper. Slice scallions thinly and stir most into the mashed potatoes, reserving some for garnish.
7. In a small bowl, whisk together honey and remaining 1 tablespoon melted butter. Drizzle over the roasted chicken.
8. Serve chicken with mashed potatoes and green beans. Garnish with reserved scallions.

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 cutlets or pound them to an even thickness.

Can I prepare this recipe ahead of time?

You can prep the green beans and mix the breadcrumb coating ahead. However, for best crispiness, coat and roast the chicken just before serving.

What can I substitute for Frank's Seasoning Blend?

You can use a mix of cayenne pepper, garlic powder, onion powder and paprika to approximate the flavor.