Buffalo-Spiced Crispy Chicken Cutlets with Monterey Jack, Mashed Potatoes and Buttery 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. Served with creamy scallion mashed potatoes and buttery green beans, it’s a complete meal that hits all the right notes.

A tangy sour cream sauce and a drizzle of honey add the perfect finishing touch, balancing the heat with sweetness. This dish transforms a classic appetizer into a hearty, family-friendly dinner that’s sure to become a favorite.

Log in to save recipes and build weekly shopping lists.

Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

7.2 g Frank's Seasoning BlendView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to top position (and middle for 4 servings) and preheat to 425°F. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. In a small bowl, combine half the sour cream, ½ tsp Frank’s Seasoning (1 tsp for 4) and a pinch of salt. Stir in water 1 tsp at a time until drizzling consistency.
2. Place 1 TBSP butter (2 TBSP for 4) in a medium microwave-safe bowl; microwave until melted, 30-45 seconds. Stir in panko, Monterey Jack, remaining Frank’s Seasoning and a pinch of salt and pepper.
3. Dice potatoes into ½-inch pieces. Place in a medium pot with salted water to cover by 2 inches. Bring to a boil; cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain. Add a drizzle of oil and scallion whites to empty pot over low heat; cook until softened, 1 minute. Return drained potatoes; mash with remaining sour cream and 1 TBSP butter (2 TBSP for 4) until smooth, adding reserved liquid as needed. Season with salt and pepper. Keep covered off heat.
4. Pat chicken dry with paper towels; season with salt and pepper. Place on one side of a lightly oiled baking sheet. (For 4 servings, spread chicken across entire sheet.) Mound tops of chicken with panko mixture, pressing firmly to adhere (no need to coat undersides).
5. Toss green beans on opposite side of sheet with a drizzle of olive oil and a pinch of salt and pepper. (For 4 servings, toss green beans on a second sheet. Roast chicken on top rack and green beans on middle rack.) Roast on top rack until chicken is golden brown and cooked through and green beans are tender, 15-18 minutes. If green beans finish early, remove from sheet and continue roasting chicken.
6. Transfer roasted green beans to a large bowl; add 1 TBSP butter and toss until melted. Divide green beans, potatoes and chicken between plates. Drizzle chicken with creamy Buffalo sauce and honey (or serve on the side). Garnish potatoes with scallion greens.

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 quicker cooking.

Can I make this recipe ahead of time?

The mashed potatoes can be made a day ahead and reheated with a splash of milk or water. The chicken is best served fresh, but leftovers can be reheated in the oven to maintain crispiness.

What can I substitute for Frank's Seasoning?

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