Crispy Buffalo Chicken Cutlets with Mashed Potatoes and Roasted Broccoli

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 crust and baked until golden, they deliver all the crunch without the mess. A drizzle of creamy buffalo sauce and honey adds the perfect finishing touch.

On the side, enjoy buttery mashed potatoes with scallions and roasted broccoli tossed in melted butter. This complete meal is hearty, flavorful and sure to become a family favorite.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

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

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with a rack in the top position (and middle position for 4 servings). 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 tsp Frank’s Seasoning (1 tsp for 4 servings) and a pinch of salt. Stir in water 1 teaspoon at a time until the sauce reaches a drizzling consistency. Set aside.
3. Place 1 tbsp butter (2 tbsp 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, about 1 minute. Return potatoes to pot; mash with remaining sour cream and 1 tbsp butter (2 tbsp for 4 servings) until smooth and creamy, adding splashes of reserved cooking liquid as needed. Season with salt and pepper. Keep covered off heat.
5. 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 across entire sheet). Mound tops of chicken with panko mixture, pressing firmly to adhere (no need to coat undersides).
6. Toss broccoli on the opposite side of the 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 tbsp 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.

Can I make this recipe gluten-free?

Absolutely! Substitute the panko breadcrumbs with gluten-free panko or crushed gluten-free crackers. Ensure all other ingredients are gluten-free.

How do I store leftovers?

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