Buffalo-Spiced Crispy Chicken Cutlets with Monterey Jack, Mashed Potatoes, Buttery Broccoli & a Honey Drizzle

By Michelle Doll Olson · hellofresh.com

Serves 2

Panko-crusted chicken cutlets coated in a spiced cheese crust, roasted alongside broccoli, served over creamy mashed potatoes with a buffalo-sour cream drizzle and honey.

prepAdjust rack to top position and preheat oven to 425°F / 220°C.
prepLightly oil a baking sheet.
2 tbsp sour cream (for sauce)	Mix creamy buffalo sauce							Plate; drizzle sauce, honey & garnish
1/2 tsp Frank's RedHot® Original Seasoning (for sauce)
Salt
1 tbsp / 14 g butter (for panko topping)	Melt butter for panko	Mix panko-cheese topping		Top chicken with panko, press to adhere	Toss broccoli with olive oil & season	Roast 425°F / 220°C, 15–18 min	Toss broccoli with butter
1/4 cup / 15 g panko breadcrumbs
1/4 cup / 28 g Monterey Jack cheese, shredded
remaining Frank's RedHot® Original Seasoning (for panko topping)
Pepper
12 oz / 340 g Yukon Gold potatoes	Boil potatoes until tender, 15–20 min	Soften scallion whites in oil, 1 min	Mash potatoes with sour cream & butter
1/2 cup / 120 ml reserved potato cooking liquid
2 tsp vegetable oil
2 scallions, whites thinly sliced, greens reserved
2 tbsp sour cream (for mash)
1 tbsp / 14 g butter (for mash)
10 oz / 285 g chicken cutlets
8 oz / 225 g broccoli florets, cut into bite-size pieces
2 tsp olive oil
1 tbsp / 14 g butter (for broccoli)
2 tsp honey
scallion greens (reserved from above), thinly sliced

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