Crispy Cayenne Chicken Cutlets with Honey Drizzle and Mashed Potatoes

Get ready for a flavor-packed dinner that brings the excitement of game day to your table. These crispy chicken cutlets are coated in a cheesy, spicy panko mixture and baked to golden perfection. A drizzle of creamy Buffalo sauce and honey adds the perfect balance of heat and sweetness.

On the side, enjoy buttery roasted carrots and tender broccoli alongside creamy scallion mashed potatoes. This complete meal is sure to become a weeknight favorite.

Log in to save recipes and build weekly shopping lists.

Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

ounce CarrotView 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

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 teaspoon (tsp) Cooking OilView 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

Instructions

1. Preheat oven to 425°F. Wash and dry all produce. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens.
2. In a small bowl, combine half the sour cream, ½ tsp Frank’s Seasoning Blend (1 tsp for 4 servings) and a pinch of salt. Stir in water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Set aside.
3. Cut broccoli into bite-size pieces if needed. (Save carrots for another use if not using immediately.)
4. Place 1 tablespoon butter (2 tablespoons 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 Blend and a pinch of salt and pepper.
5. Dice potatoes into ½-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain.
6. Heat a drizzle of oil and the scallion whites in the empty pot over low heat; cook until softened, about 1 minute. Return potatoes to pot and mash with remaining sour cream and 1 tablespoon butter (2 tablespoons for 4 servings) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper. Keep covered off heat until ready to serve.
7. While potatoes cook, lightly oil a baking sheet. Toss carrots on one side of the sheet with a drizzle of oil, salt and pepper. Roast on the top rack for 5 minutes.
8. Meanwhile, pat chicken dry with paper towels and season with salt and pepper. Mound the panko mixture on top of the chicken, pressing firmly to adhere (do not coat the undersides).
9. After carrots have roasted 5 minutes, remove the sheet from the oven. Carefully place the chicken, coated sides up, on the empty side of the sheet. (For 4 servings, leave carrots roasting; roast chicken on a second oiled sheet on the middle rack.) Roast on the top rack until chicken is golden brown and cooked through and carrots are tender, 18-22 minutes.
10. Place the coated chicken on the opposite side of the sheet with broccoli. Roast until broccoli is tender, 15-20 minutes.
11. Carefully transfer roasted carrots to a large bowl; add 1 tablespoon butter and toss until melted.
12. Divide carrots, mashed potatoes and chicken between plates. Drizzle chicken with the creamy Buffalo sauce and honey (or serve on the side for dipping). Garnish potatoes and chicken with scallion greens. Serve.

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 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.