Buffalo-Spiced Crispy Chicken Cutlets

🥘 Ingredients

• black pepper
  ½ tsp
• butter
  3 tbsp
• chicken cutlets
  12 oz
• cooking oil
  1 tbsp
• frank's seasoning blend
  1 pkg
• green beans
  4 oz
• honey
  2 tbsp
• monterey jack cheese
  2 oz
• olive oil
  1 tbsp
• panko breadcrumbs
  ½ cup
• potatoes
  12 oz
• salt
  1 tsp
• scallions
  4 scallions
• sour cream
  ½ cup

🍳 Cookware

• small bowl
• medium microwave-safe bowl
• medium pot
• lightly oiled baking sheet
• large bowl

1. 

   1

   potatoes green beans sour cream honey frank's seasoning blend monterey jack cheese panko breadcrumbs chicken cutlets scallions salt black pepper butter cooking oil olive oil

   potatoes: 12 oz, green beans: 4 oz, sour cream: ½ cup, honey: 2 tbsp, frank's seasoning blend: 1 pkg, monterey jack cheese: 2 oz, panko breadcrumbs: ½ cup, chicken cutlets: 12 oz, scallions: 4 scallions, salt: 1 tsp, black pepper: ½ tsp, butter: 3 tbsp, cooking oil: 1 tbsp, olive oil: 1 tbsp
2. 

   2

   Adjust oven rack to top position and preheat oven to 425°F. Wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Trim green beans if necessary. In a small bowl , combine half the sour cream, ½ tsp frank's seasoning blend, and a big pinch of salt. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Set aside.
3. 

   3

   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 blend, and a big pinch of salt and black pepper.
4. 

   4

   Dice potatoes into ½-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender ⏱️ 15-20 minutes . Reserve ½ cup potato cooking liquid, then drain. Add a drizzle of cooking oil and scallion whites to empty pot over low heat; cook until softened ⏱️ 1 minute . Return drained potatoes to 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.
5. 

   5

   While potatoes cook, pat chicken cutlets dry with paper towels and season all over with salt and black pepper. Place on one side of a lightly oiled baking sheet . Mound tops of chicken with panko mixture, pressing firmly to adhere (no need to coat the undersides).
6. 

   6

   Toss green beans on opposite side of sheet from chicken with a large drizzle of olive oil and a pinch of salt and black pepper. Roast on top rack until chicken is golden brown and cooked through and green beans are tender ⏱️ 15-18 minutes . If green beans are done before chicken, remove from sheet and continue roasting chicken.
7. 7

   Transfer roasted green beans to a large bowl ; toss with 1 tbsp butter until melted. Divide green beans, potatoes, and chicken between plates. Drizzle chicken with creamy Buffalo sauce and honey. Garnish potatoes with scallion greens and serve.