Buffalo-Spiced Crispy Chicken Cutlets

🥘 Ingredients

• Black Pepper
• Butter
  6 tbsp
• Chicken Cutlets
  20 oz
• Cooking Oil
  4 tsp
• Frank's Seasoning Blend
  1/2 oz
• Honey
  1 tsp
• Monterey Jack Cheese
  1/2 c
• Olive Oil
  4 tsp
• Panko Breadcrumbs
  1/2 c
• Potatoes
  24 oz
• Salt
• Scallions
  2 unit
• Sour Cream
  1/2 c
• paper towels

🍳 Cookware

• small bowl
• medium pot
• medium pot
• baking sheet
• large bowl

1. 

   1

   Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. Trim and thinly slice Scallions , separating whites from greens. Note: any discolored green bean tips should be trimmed. In a small bowl , combine half the Sour Cream (you'll use the rest later), ½ tsp Frank's Seasoning Blend (1 tsp for 4 servings), and a big pinch of Salt . (Be sure to measure the Frank's Seasoning — you'll use the rest in the next step.) Stir in water 1 tsp at a time until the sauce reaches a drizzling consistency.

   Scallions: 2 unit, Sour Cream: 1/2 c, Frank's Seasoning Blend: 1/2 oz, Salt
2. 

   2

   Place 1 TBSP Butter in a medium microwave-safe bowl; microwave until melted, 30-45 seconds. Stir in Panko Breadcrumbs , Monterey Jack Cheese , remaining Frank's Seasoning, and a big pinch of Salt and Black Pepper .

   Butter: 6 tbsp, Panko Breadcrumbs: 1/2 c, Monterey Jack Cheese: 1/2 c, Salt, Black Pepper
3. 

   3

   Dice Potatoes into 1/2-inch pieces. Place in a medium pot with enough salted water to cover them by 2 inches. Bring to a boil; cook until tender, 15-20 minutes. Reserve 1/2 cup potato cooking liquid, then drain. Add a small drizzle of Cooking Oil and the sliced scallion whites to the medium pot over low heat; cook until softened, ⏱️ 1 minute . Return the drained potatoes to the pot; mash with remaining sour cream and 1 TBSP butter until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and black pepper. Keep covered off heat until ready to serve.

   Potatoes: 24 oz, Cooking Oil: 4 tsp
4. 

   4

   While the potatoes cook, pat Chicken Cutlets dry with paper towels and season all over with salt and black pepper. Place them on one side of a lightly oiled baking sheet . (For 4 servings, spread the chicken out across the entire sheet.) Mound the tops of the chicken with the panko mixture, pressing firmly — no need to coat the bottoms.

   Chicken Cutlets: 20 oz, paper towels
5. 

   5

   Spread the green beans out on the other side of the sheet from the chicken; toss with a large drizzle of Olive Oil and a pinch of salt and black pepper. (For 4 servings, use a second baking sheet and roast the green beans on the middle rack.) Roast on the top rack until chicken is golden brown and cooked through and green beans are tender, 15-18 minutes. If the green beans are done before the chicken, remove them from the sheet and keep warm while the chicken continues to roast.

   Olive Oil: 4 tsp
6. 

   6

   Transfer the roasted green beans to a large bowl . Toss them with the remaining butter until melted. Divide potatoes, green beans, and chicken between plates. Drizzle the chicken with the creamy Buffalo sauce and Honey (or serve both on the side). Sprinkle the potatoes with the sliced scallion greens and serve.

   Honey: 1 tsp