Cheddar Panko-Crusted Chicken with Bacon Chive Mashed Potatoes

This cheddar panko-crusted chicken bakes up with a crunchy, golden topping while the cutlets stay tender underneath. A thin layer of mayonnaise helps the seasoned crumb mixture cling to the chicken and brown beautifully in the oven.

On the side, Yukon Gold potatoes are mashed with sour cream, butter, cheddar, bacon and chives, while asparagus roasts until tender. It is a hearty comfort-food plate with crisp, creamy and fresh elements in every bite.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Place an oven rack in the top position and preheat the oven to 425°F. Lightly oil a baking sheet. Wash and dry the potatoes, asparagus and chives.
2. Cut the Yukon Gold potatoes into 1/2-inch pieces. Trim off and discard the woody ends from the asparagus. Finely chop the chives.
3. Put 1 tablespoon butter in a medium microwave-safe bowl and microwave until melted, about 30 seconds. Stir in the panko breadcrumbs, half the fry seasoning, half the cheddar, plus a pinch of salt and pepper.
4. Pat the chicken cutlets dry with paper towels. Season them all over with the remaining fry seasoning, salt and pepper.
5. Arrange the chicken on one side of the prepared baking sheet. Spread a thin layer of mayonnaise over the tops of the cutlets, then pile the cheddar panko mixture on top, pressing gently so it sticks. The undersides do not need coating.
6. Roast the chicken on the top rack for 5 minutes.
7. Meanwhile, place the diced potatoes in a large pot and add enough salted water to cover them by 2 inches. Bring to a boil and cook until tender, 15 to 20 minutes.
8. While the potatoes cook, place the bacon in a large dry pan over medium-high heat. Cook, turning occasionally, until crisp, 6 to 10 minutes. Transfer to a paper towel-lined plate. Once cool enough to handle, roughly chop.
9. After the chicken has roasted for 5 minutes, remove the baking sheet from the oven. Add the asparagus to the empty side of the sheet and toss with olive oil, salt and pepper.
10. Return the baking sheet to the oven and continue roasting until the asparagus is tender and the chicken is cooked through, 10 to 12 minutes more. For a darker golden topping, broil the chicken for the final 2 to 3 minutes, watching closely.
11. Reserve 1/2 cup of the potato cooking liquid, then drain the potatoes and return them to the pot.
12. Add the sour cream, remaining cheddar and remaining 1 tablespoon butter to the potatoes. Mash until smooth and creamy, adding splashes of the reserved potato cooking liquid as needed.
13. Stir half the chopped bacon and half the chives into the mashed potatoes. Season with salt and pepper.
14. Divide the cheddar panko chicken, mashed potatoes and roasted asparagus between plates. Top the potatoes with the remaining bacon and chives, then serve.

Recipe Tips

FAQ

Do I need to coat both sides of the chicken with the panko mixture?

No. Spread mayonnaise only on the tops of the cutlets and press the panko mixture onto that side. The topping is meant to bake into a crisp crust on top.

How do I know when the asparagus should be added?

Roast the chicken for 5 minutes first, then add the asparagus to the empty side of the baking sheet and continue roasting until the chicken is cooked through and the asparagus is tender.

What should I do if the mashed potatoes seem too thick?

Add small splashes of the reserved potato cooking liquid while mashing until the potatoes are smooth and creamy.