Crispy Cayenne Chicken Cutlets with Mashed Potatoes and Green Beans

Transform your weeknight dinner with these crispy chicken cutlets that pack a spicy kick. Coated in a cheesy, cayenne-spiced panko mixture and roasted until golden, they’re then drizzled with a creamy Buffalo-style sauce and a touch of honey for the perfect balance of heat and sweetness. Served alongside buttery mashed potatoes and roasted carrots, this dish is a complete meal that will satisfy your cravings.

Inspired by the flavors of Buffalo wings, this recipe brings the beloved appetizer to the dinner table in a more substantial form. The chicken stays juicy inside while the crust gets perfectly crunchy and the sides round out the plate with creamy and earthy notes. It’s a slam dunk for any night of the week!

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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

ounce CarrotView 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Wash and dry 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 tsp at a time until mixture reaches a drizzling consistency. Set aside.
3. Trim green beans if necessary. In a medium microwave-safe bowl, melt 1 tbsp butter (2 tbsp for 4 servings) in the microwave, 30-45 seconds. Stir in panko, Monterey Jack cheese, remaining Frank’s Seasoning Blend and a pinch of salt and pepper.
4. 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. Heat a drizzle of oil and scallion whites in the empty pot over low heat; cook until softened, 1 minute. Return potatoes to pot; mash with remaining sour cream and 1 tbsp butter (2 tbsp for 4 servings) until smooth, adding reserved cooking liquid as needed. Season with salt and pepper. Keep covered off heat.
5. Lightly oil a baking sheet. Toss carrots on one side of sheet with a drizzle of oil, salt and pepper. Roast on top rack for 5 minutes. Meanwhile, pat chicken dry and season with salt and pepper. Mound tops of chicken with panko mixture, pressing firmly to adhere (do not coat undersides). After 5 minutes, remove sheet from oven. Carefully place chicken, coated sides up, on empty side of sheet. Roast on top rack until chicken is golden brown and cooked through and carrots are tender, 18-22 minutes.
6. During the last 12-15 minutes of roasting, add green beans to the sheet. Continue roasting until chicken is cooked through and green beans are tender. Carefully remove green beans if done earlier. Toss roasted carrots with 1 tbsp butter until melted. Divide carrots, mashed potatoes and chicken between plates. Drizzle chicken with creamy Buffalo sauce and honey. Garnish with scallion greens and serve.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless, skinless chicken breasts. Pound them to an even thickness for even cooking.

Can I make this recipe gluten-free?

Use gluten-free panko breadcrumbs and 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 to maintain crispiness.