Crispy Buffalo Chicken Cutlets with Mashed Potatoes and Roasted Broccoli

If you love the bold, tangy heat of buffalo wings but want a full dinner experience, this recipe is for you. Juicy chicken cutlets are coated in a cheesy, spicy panko crust, then baked until golden and crunchy. A drizzle of creamy buffalo-style sauce ties it all together.

On the side, buttery roasted broccoli and velvety mashed potatoes with sour cream and scallions round out the plate. It’s a hearty, flavor-packed meal that brings the excitement of game-day snacks to your dinner table any night of the week.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView 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

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Bring a pot of salted water to a boil. Peel and dice potatoes into 1-inch cubes. Boil until tender, about 15 minutes.
2. Meanwhile, cut broccoli into florets. Toss with olive oil, salt and pepper. Spread on a baking sheet and roast for 15-18 minutes until tender and lightly browned.
3. In a shallow bowl, combine panko, shredded Monterey Jack cheese and Frank’s Seasoning Blend. Pat chicken cutlets dry and season with salt. Coat each cutlet in the panko mixture, pressing to adhere.
4. Heat cooking oil in a large oven-safe skillet over medium-high heat. Add chicken cutlets and cook 2-3 minutes per side until golden. Transfer skillet to oven and bake 5-6 minutes until cooked through.
5. Drain potatoes and return to pot. Mash with sour cream, 2 tablespoons butter and half the sliced scallions. Season with salt and pepper to taste.
6. In a small bowl, mix honey with remaining 1 tablespoon melted butter. Drizzle over cooked chicken cutlets.
7. Serve chicken alongside mashed potatoes and roasted broccoli. Garnish with remaining scallions.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, simply slice chicken breasts in half horizontally to create thin cutlets or pound them to even thickness.

Can I make this recipe gluten-free?

Absolutely. Use gluten-free panko breadcrumbs and ensure your seasoning blend is gluten-free.

How do I store leftovers?

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