Buffalo-Spiced Crispy Chicken Cutlets

Name: Buffalo-Spiced Crispy Chicken Cutlets with Mashed Potatoes, Green Beans & a Honey Drizzle
Yield: 2 servings
Cuisine: American
Ingredients: 12 oz Potato; 6 oz Green Beans; 4 tbsp Sour Cream; 2 tsp Honey; 1/4 oz Frank's Seasoning Blend; 1/4 cup Monterey Jack Cheese; 1/4 cup Breadcrumbs; 10 oz Chicken Cutlets; 2 unit Scallions; tsp Salt, tsp; tsp Black Pepper, tsp; 3 tbsp Butter, tbsp; 2 tsp Cooking Oil, tsp; 2 tsp Olive Oil, tsp

with Mashed Potatoes, Green Beans & a Honey Drizzle

By Recipe0 System

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/home run/total dinner goals.

American

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

12 oz Potato
6 oz Green Beans
4 tbsp Sour Cream
2 tsp Honey
1/4 oz Frank's Seasoning Blend
1/4 cup Monterey Jack Cheese
1/4 cup Breadcrumbs
10 oz Chicken Cutlets
2 unit Scallions
tsp Salt, tsp
tsp Black Pepper, tsp
3 tbsp Butter, tbsp
2 tsp Cooking Oil, tsp
2 tsp Olive Oil, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

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 Seasoning (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.
2

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 Seasoning, and a big pinch of salt and pepper.
3

Dice potatoes into 1⁄2-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 1⁄2 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.
4

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).
5

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.
6

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.

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