Crispy Chicken Cutlets with Cheesy Mashed Potatoes and Roasted Poblano &Amp; Onion

This crispy chicken cutlet recipe delivers a satisfying crunch with every bite. Coated in a mixture of panko breadcrumbs, Monterey Jack cheese and Southwestern spices, the chicken bakes up golden brown while staying juicy inside. The creamy mashed potatoes and roasted poblano peppers and onions complete the meal, offering a comforting and flavorful dinner that comes together in just 30 minutes.

Perfect for busy weeknights, this dish uses simple ingredients and one baking sheet for minimal cleanup. The roasted vegetables add a smoky, slightly spicy note that pairs beautifully with the cheesy potatoes and crispy chicken. Serve with a drizzle of hot sauce for an extra kick.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili PowderView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

3 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F and adjust rack to middle position. Wash and dry all produce. Dice potatoes into ½-inch pieces. Place in a medium pot and add enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until tender, 15-18 minutes. Reserve ½ cup cooking water, then drain potatoes and return them to the pot. Cover and set aside.
2. Meanwhile, halve, peel and thinly slice the onion. Halve the poblano, remove seeds and thinly slice. In a medium bowl, combine panko, Monterey Jack cheese, a drizzle of olive oil, 1 teaspoon Southwest Spice blend, half the chili powder, salt and pepper.
3. Lightly oil a baking sheet with vegetable oil or nonstick spray. Pat chicken cutlets dry with paper towels; season both sides with salt and pepper. Place on the prepared sheet. Brush the tops of the chicken with half the sour cream (reserve the rest). Sprinkle the panko mixture evenly over the brushed sides, pressing gently to adhere.
4. Toss the sliced onion and poblano on the other side of the baking sheet with a drizzle of olive oil, salt, pepper and the remaining chili powder. Bake until the chicken is golden brown and cooked through (internal temperature 165°F) and the vegetables are tender and slightly crispy, about 15 minutes.
5. While the chicken bakes, mash the potatoes with a potato masher or fork until mostly smooth. Stir in the remaining sour cream, 2 tablespoons butter and half the reserved cooking water. If the mixture is too thick, add more reserved water a splash at a time until creamy. Season with salt and pepper.
6. Divide the mashed potatoes and chicken cutlets between plates. Top with the roasted poblano and onion. Serve with hot sauce for drizzling.

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 faster cooking.

What can I substitute for Southwest Spice Blend?

You can make your own blend by combining equal parts cumin, chili powder, garlic powder and smoked paprika. Adjust to taste.

Can I make this dish ahead of time?

The chicken and mashed potatoes are best served fresh. However, you can prep the vegetables and panko mixture in advance. Store them separately in the fridge until ready to bake.