Crispy Buffalo Chicken Cutlets with Creamy Mashed Potatoes and Roasted Vegetables

If you love the bold flavors of buffalo wings but want a full meal, 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 adds tangy heat, while honey brings a touch of sweetness.

On the side, enjoy creamy mashed potatoes with scallions and buttery roasted broccoli and asparagus. It’s a complete dinner that’s sure to become a favorite.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView 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

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C). Wash and dry all produce. Trim and thinly slice the scallions, separating the white and green parts. Cut the broccoli into bite-size pieces if needed.
2. In a small bowl, combine half the sour cream, ½ teaspoon Frank’s Seasoning Blend (1 teaspoon 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 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, remaining Frank’s Seasoning Blend and a pinch of salt and pepper.
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 empty pot 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 reserved potato water as needed. Season with salt and pepper. Keep covered off 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 the chicken, pressing firmly to adhere (no need to coat the undersides).
7. Toss the broccoli on the opposite side of the sheet with a drizzle of olive oil and a pinch of salt and pepper. (For 4 servings, use a second baking sheet for the broccoli and roast on the middle rack.) Roast on the top rack until the chicken is golden brown and cooked through and the broccoli is slightly crispy, 18-22 minutes. If the chicken finishes before the broccoli, remove it from the sheet and continue roasting the broccoli.
8. Carefully transfer the roasted broccoli to a large bowl and toss with 1 tablespoon butter until melted. Divide the broccoli, mashed potatoes and chicken among plates. Drizzle the chicken with the creamy buffalo sauce and honey (or serve on the side for dipping). Garnish the mashed potatoes and chicken with 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.

Can I make this recipe gluten-free?

To make it gluten-free, use gluten-free panko breadcrumbs and ensure your Frank’s Seasoning Blend is gluten-free. The rest of the ingredients are naturally 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 toaster oven to maintain crispiness.