Crispy Buffalo Chicken Cutlets with Mashed Potatoes and Roasted Broccoli

If you love the bold, spicy flavor of Buffalo wings but want something more substantial, this recipe is for you. We’ve taken the classic wing sauce and turned it into a satisfying dinner featuring crispy chicken cutlets, creamy mashed potatoes and tender roasted broccoli. The chicken gets a crunchy coating of panko breadcrumbs mixed with Monterey Jack cheese and a signature seasoning blend, then baked until golden and juicy. A drizzle of homemade creamy Buffalo sauce and honey adds the perfect finishing touch.

This meal is all about balance: the heat from the Buffalo sauce is tempered by the cool, creamy mashed potatoes and the slight bitterness of roasted broccoli. It’s a complete dinner that comes together in under an hour, making it perfect for busy weeknights. Plus, it’s a great way to enjoy the flavors of your favorite game-day snack in a more wholesome format.

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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

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

unit BroccoliView 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C). Adjust an oven rack to the top position. Wash and dry all produce. Trim and thinly slice the scallions, separating the white parts from the green tops. Cut the broccoli into small florets if not already done.
2. In a small bowl, combine half of the sour cream (reserve the rest for the potatoes), ½ teaspoon of the Frank’s Seasoning Blend 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 tablespoon of butter in a medium microwave-safe bowl and microwave until melted, about 30-45 seconds. Add the panko breadcrumbs, shredded Monterey Jack cheese, the remaining Frank’s Seasoning Blend and a pinch of salt and pepper. Stir until well combined.
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. Heat a drizzle of oil in the same pot over low heat. Add the sliced scallion whites and cook until softened, about 1 minute. Return the drained potatoes to the pot and add the remaining sour cream and 1 tablespoon of butter. Mash until smooth and creamy, adding splashes of the reserved potato cooking water as needed to reach your desired consistency. 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 each cutlet, pressing firmly to adhere (no need to coat the undersides).
7. On the other side of the baking sheet, toss the broccoli florets with a drizzle of olive oil and a pinch of salt and pepper. (If making 4 servings, use a second baking sheet for the broccoli and roast on the middle rack.)
8. Roast on the top rack until the chicken is golden brown and cooked through (internal temperature of 165°F) and the broccoli is tender and slightly crispy, 18-22 minutes. If the chicken finishes before the broccoli, remove the chicken and continue roasting the broccoli.
9. Carefully transfer the roasted broccoli to a large bowl and toss with 1 tablespoon of butter until melted and coated.
10. Divide the mashed potatoes, roasted broccoli and chicken cutlets 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 sliced scallion greens. Serve immediately.

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 make this recipe gluten-free?

Absolutely! Substitute the panko breadcrumbs with gluten-free panko or crushed gluten-free crackers. Ensure the Frank’s Seasoning Blend is gluten-free (most are).

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.