Buffalo-Spiced Crispy Chicken Cutlets with Monterey Jack, Mashed Potatoes, Buttery Broccoli & a Honey Drizzle
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 | ||||||||
| 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 | ||
| 15 g panko breadcrumbs | ||||||||
| 28 g Monterey Jack cheese, shredded | ||||||||
| remaining Frank's RedHot® Original Seasoning (for panko topping) | ||||||||
| Pepper | ||||||||
| 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 | |||||
| 120 ml reserved potato cooking liquid | ||||||||
| 2 tsp vegetable oil | ||||||||
| 2 scallions, whites thinly sliced, greens reserved | ||||||||
| 2 tbsp sour cream (for mash) | ||||||||
| 14 g butter (for mash) | ||||||||
| 285 g chicken cutlets | ||||||||
| 225 g broccoli florets, cut into bite-size pieces | ||||||||
| 2 tsp olive oil | ||||||||
| 14 g butter (for broccoli) | ||||||||
| 2 tsp honey | ||||||||
| scallion greens (reserved from above), thinly sliced | ||||||||
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