Crispy Kickin’ Cayenne Chicken Cutlets
with Mashed Potatoes, Green Beans & a Honey Drizzle
Are you the type of person who only goes to game nights on the off chance that Buffalo wings will be served? We’re with you, and that’s why our chefs took the beloved dish from messy app to epic weeknight dinner. First, chicken is coated in a cheesy, Buffalo-spiced panko breadcrumbs. It’s roasted to juicy crunchiness, then drizzled with creamy, tangy sauce. Oh, and did we mention there are buttery roasted green beans and creamy scallion mashed potatoes on the side?! Yeah, it’s safe to say this dish is a slam dunk.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
6 ounce
Green Beans
2 unit
Scallions
3 tablespoon
Sour Cream
(Contains Milk)
¼ ounce
Frank's RedHot® Original Seasoning Blend
¼ cup
Panko Breadcrumbs
(Contains Wheat)
¼ cup
Monterey Jack Cheese
(Contains Milk)
10 ounce
Chicken Cutlets
12 ounce
Potatoes
2 teaspoon
Honey
Not included in your delivery
Salt
Pepper
2 teaspoon
Cooking Oil
2 teaspoon
Olive Oil
3 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. 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 (you’ll use the rest later), ½ tsp Frank’s RedHot® Original Seasoning Blend (1 tsp for 4), 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 mixture reaches a drizzling consistency.
• Place 1 TBSP butter (2 TBSP for 4 servings) in a medium microwave-safe bowl; microwave until melted, 30-45 seconds. • Stir in panko, Monterey Jack, remaining Frank’s RedHot® Original Seasoning Blend, and a big pinch of salt and pepper.
• Dice potatoes into ½-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil; cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain. • Add a drizzle of 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 (2 TBSP for 4 servings) 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.
• While potatoes cook, pat chicken* dry with paper towels and season all over with salt and pepper. Place on one side of a lightly oiled baking sheet. (For 4 servings, spread chicken out across entire sheet.) • Mound tops of chicken with panko mixture, pressing firmly to adhere (no need to coat the undersides).
• Toss green beans on opposite side of sheet from chicken with a large drizzle of olive oil and a pinch of salt and pepper. (For 4 servings, toss green beans on a second sheet. Roast chicken on top rack and green beans on middle rack.) • Roast on top rack until chicken is golden brown and cooked through and green beans are tender, 15-18 minutes. TIP: If green beans are done before chicken, remove from sheet and continue roasting chicken.
• 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 (or serve both on the side for dipping). Garnish potatoes with scallion greens and serve.
Chicken is fully cooked when internal temperature reaches 165°.
