Crispy Buffalo Chicken Cutlets with Creamy Mashed Potatoes and Roasted Broccoli

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, spicy panko mixture and baked until golden and juicy. A creamy buffalo sauce and a drizzle of honey add the perfect balance of heat and sweetness.

On the side, enjoy velvety sour cream and scallion mashed potatoes and buttery roasted broccoli. It’s a complete meal that brings all the excitement of game day to your dinner table.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView 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 oven to 425°F. Adjust rack to top position (for 4 servings, use top and middle). Wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Cut broccoli into bite-size pieces if needed.
2. In a small bowl, combine half the sour cream, ½ teaspoon Frank’s Seasoning (1 teaspoon for 4 servings) and a pinch of salt. Stir in water 1 teaspoon at a time until sauce reaches a drizzling consistency. Set aside.
3. 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.
4. 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. Heat a drizzle of oil in the empty pot over low heat. Add scallion whites and 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, adding reserved cooking liquid as needed. Season with salt and pepper. Keep covered off heat.
5. Pat chicken dry with paper towels; season all over 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 (do not coat undersides).
6. Toss broccoli on opposite side of sheet with a drizzle of olive oil and a pinch of salt and pepper. (For 4 servings, toss broccoli on a second sheet; roast chicken on top rack and broccoli on middle rack.) Roast on top rack until chicken is golden brown and cooked through and broccoli is slightly crispy, 18-22 minutes. If chicken finishes before broccoli, remove chicken and continue roasting broccoli.
7. Transfer roasted broccoli to a large bowl; add 1 tablespoon butter and toss until melted. Divide broccoli, mashed potatoes and chicken between plates. Drizzle chicken with creamy buffalo sauce and honey (or serve on the side). Garnish 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 even cooking.

How do I make the buffalo sauce spicier?

Add more Frank’s Seasoning or a pinch of cayenne pepper to the sauce. You can also drizzle extra hot sauce on top before serving.

Can I prepare this meal ahead of time?

You can prep the ingredients in advance: chop broccoli, slice scallions and make the buffalo sauce. Store them separately in the fridge. Assemble and roast just before serving for best results.