Crispy Kickin' Cayenne Chicken Cutlets

Updated at: Wed, 16 Aug 2023 23:48:48 GMT

Step 1

Preheat oven to 425F

Step 2

Wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Cut broccoli florets into bite-size pieces if necessary.

Step 3

In a small bowl, combine half the sour cream, 1 tsp Frank seasoning and a big pinch of salt. Stir in water 1 tsp at a time until sauce reaches a drizzling consistency.

Step 4

Melt 2 tbsp butter in a medium bowl, stir in panko, monterey jack, remaining frank's seasoning, and a big pinch of salt and pepper.

Step 5

Dice potatoes into 1/2-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. ring to a boil; cook until tender, 15-20 minutes.

Step 6

Reserve 1/2 cup potato cooking liquid, then drain.

Step 7

Heat 2 tsp of oil in empty pot over medium-low heat. Add scallion whites and cook until softened, 1 minute. Return potatoes to pot; mash with remaining sour cream and 2 tbsp butter until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper. Keep covered off heat until ready to serve.

Step 8

While potatoes cook, pat chicken dry with paper towels and season all over with salt and pepper. Place on a lightly oiled baking sheet.

Step 9

Mound tops of chicken with panko mixture, pressing firmly to adhere (no need to coat the undersides.)

Step 10

Toss broccoli on a second baking sheet with a large drizzle of olive oil and a pinch of salt and pepper.

Step 11

Roast chicken and top rack and broccoli on middle rack. roast until ricken is golden brown and cooked through and broccoli is slightly crispy, 15-18 minutes.

Step 12

Transfer roasted broccoli to a large bowl; add 1 tbsp butter and toss until melted.

Step 13

Divide broccoli, mashed potatoes, and chicken between plates. Drizzle chicken with creamy Buffalo sauce and honey. Garnish mashed potatoes and chicken with scallion greens and serve.

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