Crispy Buffalo Chicken Cutlets with Cheesy Panko Crust and Creamy Mashed Potatoes

If you’re the kind of person who orders Buffalo wings at every opportunity, this recipe is for you. We’ve taken the classic spicy, tangy flavors you love and turned them into a complete dinner that’s just as exciting as the original. Juicy chicken cutlets are coated in a crunchy, cheesy panko mixture infused with Buffalo seasoning, then roasted until golden and crispy. The result is a satisfying main that delivers all the heat and flavor you crave.

To round out the meal, we’ve included creamy mashed potatoes made with sour cream and scallions, plus tender green beans tossed in butter. A drizzle of creamy Buffalo sauce and a touch of honey add the perfect finishing touch. This dish is a home run for any night of the week.

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 Vegetable 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 position 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 servings) and a pinch of salt. Stir in water 1 teaspoon at a time until the mixture reaches a drizzling consistency.
2. Place 1 tablespoon butter (2 tablespoons for 4 servings) in a medium microwave-safe bowl; microwave until melted, 30-45 seconds. Stir in panko, Monterey Jack cheese, remaining Frank’s Seasoning and a pinch of salt and pepper.
3. Dice potatoes into ½-inch pieces. Place in a medium pot with enough 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 the empty pot over low heat; cook until softened, 1 minute. Return potatoes to pot; mash with remaining sour cream and 1 tablespoon butter (2 tablespoons for 4 servings) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper. Keep covered off heat until ready to serve.
4. While potatoes cook, pat chicken dry with paper towels and season all over with salt and pepper. Place on one side of a lightly oiled baking sheet. (For 4 servings, spread chicken out across entire sheet.) Mound tops of chicken with panko mixture, pressing firmly to adhere (no need to coat the undersides).
5. Toss green beans on opposite side of sheet from chicken 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 are done before chicken, remove from sheet and continue roasting chicken.
6. Transfer roasted green beans to a large bowl; add 1 tablespoon 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 for dipping). Garnish potatoes and chicken 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.

What can I substitute for Frank's Seasoning?

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

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.