Crispy Kickin’ Cayenne Chicken Cutlets

Name: Crispy Kickin’ Cayenne Chicken Cutlets with Mashed Potatoes, Carrots & a Honey Drizzle
Yield: 2 servings
Ingredients: 12 oz Carrot; 2 unit Scallions; 3 tbsp Sour Cream; 1/4 oz Frank's Seasoning Blend; 1/4 cup Breadcrumbs; 1/4 cup Monterey Jack Cheese; 10 oz Chicken Cutlets; 12 oz Potato; 2 tsp Honey; Salt; Black Pepper; 3 tsp Cooking Oil; 3 tbsp Butter

with Mashed Potatoes, Carrots & a Honey Drizzle

By Recipe0 System

Our chefs take the beloved sporting event staple, Buffalo wings, from messy app to epic weeknight dinner this week. Chicken is coated in a cheesy, Frank’s Red Hot–spiced panko mixture, roasted to juicy, crunchy perfection, drizzled with creamy Buffalo-style sauce, and a bit of honey. Oh, and did we mention there are buttery roasted carrots and scallion mashed potatoes on the side?! Yeah, it’s safe to say this dish is a slam dunk/home run/touchdown!

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

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

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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, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens.

In a small bowl, combine half the sour cream, ½ tsp Frank’s 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.
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 Blend, and a big pinch of salt and pepper.
3

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.

Heat a drizzle of oil and scallion whites in empty pot over low heat; cook until softened, 1 minute. Return 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, lightly oil a baking sheet.

Toss carrots on one side of sheet with a drizzle of oil, salt, and pepper (for 4 servings, spread out across entire sheet). Roast on top rack for 5 minutes (you’ll add the chicken to the baking sheet then).
5

Meanwhile, pat chicken* dry with paper towels and season with salt and pepper. Mound tops of chicken with panko mixture, pressing firmly to adhere (no need to coat undersides).

Once carrots have roasted 5 minutes, remove sheet from oven. Carefully place chicken, coated sides up, on empty side. (For 4 servings, leave carrots roasting; roast chicken on a second oiled sheet on middle rack.)

Roast on top rack until chicken is golden brown and cooked through and carrots are tender, 15-18 minutes.
6

Carefully transfer roasted carrots to a large bowl; add 1 TBSP butter and toss until melted.

Divide carrots, mashed potatoes, and chicken between plates. Drizzle chicken with creamy Buffalo sauce and honey (or serve on the side for dipping). Garnish potatoes and chicken with scallion greens and serve.

Chicken is fully cooked when internal temperature reaches 165°.

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