Crispy Buffalo Chicken Cutlets with Creamy Mashed Potatoes and Roasted Carrots

If you’re the kind of person who goes to a game just for the wings, this dinner is for you. We’ve taken the bold, spicy flavors of Buffalo wings and turned them into a complete meal that’s perfect for any night of the week. Juicy chicken cutlets are coated in a cheesy, seasoned panko crust and baked until golden and crunchy. A drizzle of creamy Buffalo sauce and a touch of honey add just the right balance of heat and sweetness.

On the side, you’ll find buttery roasted carrots and velvety mashed potatoes studded with scallions. It’s a satisfying, flavor-packed plate that brings all the excitement of game-day food to your dinner table-no messy fingers required.

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Ingredients

12 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView 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 PotatoesView ingredient guideLike ingredientDislike ingredient

3 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F with a rack in the top position (and a middle rack for 4 servings). Wash and dry all produce. Trim, peel and cut the carrots on a diagonal into ½-inch-thick pieces. Trim and thinly slice the scallions, separating the white parts from the green tops.
2. In a small bowl, combine half the sour cream (reserve the rest), ½ teaspoon of the Frank’s Seasoning (1 teaspoon for 4 servings) and a generous pinch of salt. Stir in water, 1 teaspoon at a time, until the mixture reaches a drizzling consistency. Set aside.
3. Place 1 tablespoon butter (2 tablespoons for 4 servings) in a medium microwave-safe bowl and microwave until melted, 30-45 seconds. Stir in the panko, Monterey Jack cheese, the remaining Frank’s Seasoning and a big pinch of salt and pepper. Set aside.
4. Dice the potatoes into ½-inch pieces. 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. In the empty pot, heat a drizzle of oil 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 butter (2 tablespoons for 4 servings) until smooth and creamy, adding splashes of the reserved potato cooking water as needed. Season with salt and pepper. Keep covered off the heat until ready to serve.
6. While the potatoes cook, lightly oil a baking sheet. Toss the carrots on one side of the sheet with a drizzle of oil, salt and pepper. (For 4 servings, spread the carrots across the entire sheet.) Roast on the top rack for 5 minutes.
7. Meanwhile, pat the chicken dry with paper towels and season all over with salt and pepper. Place the chicken on a plate. Mound the panko mixture on top of each cutlet, pressing firmly to adhere (no need to coat the undersides).
8. After the carrots have roasted for 5 minutes, remove the baking sheet from the oven. Carefully place the chicken, coated side up, on the empty side of the sheet. (For 4 servings, leave the carrots on the sheet and place the chicken on a second lightly oiled baking sheet; roast on the middle rack.) Return the sheet to the top rack and roast until the chicken is golden brown and cooked through and the carrots are browned and tender, 15-18 minutes.
9. Transfer the roasted carrots to a large bowl and toss with 1 tablespoon butter until melted. Divide the carrots, mashed potatoes and chicken between plates. Drizzle the chicken with the creamy Buffalo sauce and honey (or serve on the side for dipping). Garnish the potatoes and chicken with the 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.

What can I substitute for Frank's Seasoning?

You can use a mix of cayenne pepper, garlic powder, onion powder and a pinch of salt to replicate the flavor. Adjust the amount to your preferred spice level.

How do I store leftovers?

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