Spicy Buffalo Chicken Cutlets with Mashed Potatoes and Broccoli

Get ready for a dinner that brings the bold flavors of game day to your weeknight table. These crispy chicken cutlets are coated in a cheesy, spicy panko mixture and baked until golden and crunchy. Served alongside creamy sour cream and scallion mashed potatoes and buttery roasted broccoli, every bite is a satisfying combination of textures and tastes.

A drizzle of honey adds a touch of sweetness that perfectly balances the heat. This dish is a complete meal that will have everyone asking for seconds.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView 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

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F. Line a baking sheet with foil and brush with 2 teaspoons of cooking oil.
2. Dice the potatoes into 1/2-inch pieces. Place in a medium pot with enough salted water to cover. Bring to a boil and cook until tender, about 15 minutes. Drain and return to the pot.
3. While potatoes cook, cut the broccoli into small florets. On one side of the prepared baking sheet, toss broccoli with 1 tablespoon of melted butter and a pinch of salt. Roast for 5 minutes, then push to one side.
4. In a shallow bowl, combine panko breadcrumbs, Frank’s Seasoning Blend and shredded Monterey Jack cheese. Pat chicken cutlets dry with paper towels, then press each cutlet into the panko mixture, coating both sides.
5. Place the coated chicken cutlets on the other side of the baking sheet. Drizzle with olive oil. Roast until chicken is cooked through and golden, about 12-15 minutes.
6. While chicken roasts, add sour cream, 1 tablespoon of butter and sliced scallions to the drained potatoes. Mash until smooth and creamy. Season with salt and pepper to taste.
7. In a small bowl, mix honey with a pinch of Frank’s Seasoning Blend (if desired) for a spicy-sweet drizzle.
8. Serve the crispy chicken cutlets alongside the mashed potatoes and roasted broccoli. Drizzle honey over the chicken and enjoy.
9. Wash hands and surfaces after handling raw chicken.

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 even cooking.

What can I substitute for Frank's Seasoning Blend?

You can use a mix of cayenne pepper, garlic powder, onion powder and a pinch of paprika as a substitute.

Can I make this dish ahead of time?

The mashed potatoes and broccoli can be prepared in advance and reheated. The chicken is best served fresh for maximum crispiness.