Crispy Buffalo Chicken Cutlets with Mashed Potatoes and Roasted Asparagus

If you love the bold flavors of buffalo wings but want a satisfying dinner, these crispy chicken cutlets are for you. Coated in a cheesy, seasoned panko mixture and baked until golden, they’re topped with a tangy buffalo sauce and a drizzle of honey for the perfect balance of heat and sweetness.

Alongside creamy mashed potatoes studded with scallions and tender roasted asparagus tossed in butter, this meal is a complete crowd-pleaser. It’s a fun, flavorful twist on classic comfort food that comes together easily in your own kitchen.

Log in to save recipes and build weekly shopping lists.

Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

ounce BroccoliView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView 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

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C) with a rack in the top position. Wash and dry all produce. Trim and thinly slice the scallions, separating the white parts from the green parts. If using broccoli, cut into bite-sized pieces (though this recipe uses asparagus, adjust accordingly).
2. In a small bowl, combine half of the sour cream, ½ teaspoon of the Frank’s Seasoning Blend (use 1 teaspoon for 4 servings) and a generous pinch of salt. Stir in water, 1 teaspoon at a time, until the sauce reaches a drizzling consistency. Set aside.
3. Place 1 tablespoon of butter (2 tablespoons for 4 servings) in a medium microwave-safe bowl and microwave until melted, 30-45 seconds. Stir in the panko breadcrumbs, Monterey Jack cheese, the remaining Frank’s Seasoning Blend and a pinch each of salt and pepper.
4. Cut the potatoes into ½-inch cubes. Place them in a medium pot and add enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup of the potato cooking water, then drain the potatoes.
5. Heat a drizzle of cooking oil in the empty pot over low heat. Add the scallion whites and cook until softened, about 1 minute. Return the potatoes to the pot and mash with the remaining sour cream and 1 tablespoon of butter (2 tablespoons for 4 servings) until smooth and creamy, adding splashes of the reserved potato water as needed. Season with salt and pepper. Keep covered off the heat until ready to serve.
6. Pat the chicken cutlets dry with paper towels and season both sides with salt and pepper. Place them on one side of a lightly oiled baking sheet. Mound the panko mixture on top of the chicken, pressing firmly to adhere (no need to coat the undersides).
7. Toss the asparagus on the opposite side of the baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast on the top rack until the chicken is golden brown and cooked through and the asparagus is tender, 18-22 minutes. (If using broccoli, roast on a second sheet on the middle rack; if chicken finishes early, remove it and continue roasting the vegetables.)
8. Transfer the roasted asparagus to a large bowl and toss with 1 tablespoon of butter until melted. Divide the mashed potatoes, asparagus and chicken among plates. Drizzle the chicken with the prepared buffalo sauce and honey (or serve on the side for dipping). Garnish the mashed potatoes and chicken with the scallion greens.
9. Serve immediately and enjoy!

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 substitute the asparagus with another vegetable?

Absolutely. Broccoli, green beans or zucchini would work well. Adjust roasting time as needed.

How do I make the buffalo sauce less spicy?

Reduce the amount of Frank’s Seasoning Blend in the sauce or use a mild hot sauce. You can also add more sour cream to tone down the heat.