Southwest Crispy Chicken Cutlets with Creamy Mashed Potatoes and Roasted Poblano &Amp; Onions

Get ready for a dinner that’s both crispy and comforting. These chicken cutlets are coated in a crunchy panko and Monterey Jack crust, seasoned with a warm Southwest spice blend and chili powder. Baked to golden perfection, they stay juicy inside while the outside turns irresistibly crunchy.

Alongside, you’ll find creamy mashed potatoes made with Yukon Golds and a tangy roasted poblano and onion mixture that brings a fajita-like flavor to the plate. Everything comes together in just 30 minutes, making this an easy weeknight win.

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Ingredients

24 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

2 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

2 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

1 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.5 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

2 teaspoon Chili PowderView ingredient guideLike ingredientDislike ingredient

20 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

8 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

4 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position and preheat oven to 425°F. Wash and dry all produce. Dice potatoes into ½-inch pieces. Place in a medium pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until tender, 15-18 minutes. Reserve ¾ cup cooking water, then drain and return to pot. Cover.
2. Meanwhile, halve, peel and thinly slice onions. Halve, deseed and thinly slice poblanos. In a medium bowl, combine panko, cheese, a large drizzle of olive oil, 2 tsp Southwest Spice (we sent more), half the chili powder, salt and pepper.
3. Lightly oil a baking sheet (or spray with nonstick cooking spray). Pat chicken dry with paper towels; season with salt and pepper and place on one side of prepared sheet. Evenly brush tops of chicken with half the sour cream (save the rest for later). Sprinkle panko mixture onto brushed sides, pressing to adhere.
4. Toss sliced onions and poblanos on the other side of the sheet with a drizzle of olive oil, remaining chili powder, salt and pepper. Roast until chicken is golden and cooked through (165°F internal) and veggies are tender, about 15 minutes.
5. Using a potato masher or fork, mash potatoes until mostly smooth. Stir in remaining sour cream, 4 TBSP butter and half the reserved cooking water. (TIP: If mixture is too thick, stir in remaining reserved water, a splash at a time, until creamy.) Season with salt and pepper.
6. Divide mashed potatoes and chicken between plates. Top with roasted veggies. (For picky eaters, serve the veggies on the side.) Serve with hot sauce for drizzling over.

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 (about ½ inch) to ensure they cook evenly and stay juicy.

What can I substitute for Southwest Spice Blend?

You can make your own blend with equal parts cumin, smoked paprika, garlic powder and a pinch of cayenne. Or use a store-bought taco seasoning.

Can I make this recipe dairy-free?

Yes, use dairy-free sour cream and butter alternatives and omit the Monterey Jack cheese or use a vegan cheese shreds. The panko crust will still be crispy.