Crispy Kickin' Cayenne Chicken Cutlets

Calories: 770

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Step 1

preheat oven to 425 degrees Fahrenheit. wash and dry produce.

Step 2

Trim and thinly slice scallions, separating whites from greens. cut broccoli florets into bite sized pieces if necessary.

Step 3

in a small bowl, combine half the sour cream, 1/2 tsp of Frank's RedHot original Seasoning Blend, and a big pinch of salt. Stir in water 1 tsp at a time until sauce reaches drizzling consistency.

Step 4

Place 1 TBSP butter in a medium bowl; microwave until melted, 30-45 seconds. stir in Panko, seasoning, cheese, and a big pinch of salt and pepper.

Step 5

Dice potatoes into 1/2-inch pieces. Pace into a medium pot with enough water to cover by 2 inches. bring to aa boil; cook until tender, 15-20 minutes. (Reserve 1/2 cup potato cooking liquid, then drain.)

Step 6

Heat a drizzle of oil in the empty potato pot over low heat. add scallion whites and cook until softened, 1 minute. return potatoes to pot; mash with remaining sour cream and 1 tbsp butter until smooth and creamy, adding splashes of reserved potato water as needed. (or milk) season with salt and pepper.

Step 7

pat chicken dry with paper towels and season all over with salt and pepper. place on a lightly oiled cooking sheet.

Step 8

mount tops of chicken with panko mix, pressing firmly to adhere. (No need to coat the undersides.)

Step 9

toss broccoli on another sheet with a large drizzle of olive oil and a pinch of salt and pepper.

Step 10

roast until chicken is golden brown and cooked all the way through. broccoli should be slightly crispy. should take about 15-18 minutes.

Step 11

add 1 tbsp of butter to broccoli

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