Buffalo-spiced Crispy Chicken Cutlets (16 Steps)

Welcome to the world of Cookpaders.com, a blog where you can discover delicious and straightforward recipes for any event.

Today's feature is the buffalo-spiced crispy chicken cutlets. This enjoyable recipe is straightforward and quick to prepare.

All you require are 12 ingredients and the readiness to follow 16 easy steps.

• 10 oz Chicken Cutlets (5oz ea)
• 12 oz Yukon Potatoes
• 6 oz Green Beans
• 2 Scallions
• 4 tbsp Sour Cream
• 1/4 oz Frank’s Seasoning Blend
• 1/4 cup Panko Breadcrumbs
• 1/4 cup Monterey Jack Cheese
• 2 tsp Honey
• 2 tsp Cooking Oil
• 2 tsp Olive Oil
• 3 tbsp Butter

A well-rounded and nutritious diet is essential for maintaining good health. Consuming a variety of foods that provide essential nutrients helps our bodies perform various important functions.

Foods loaded with vitamins, minerals, fibers, and antioxidants are key to strengthening our immune system and shielding us from chronic diseases such as diabetes, heart disease, and cancer.

Additionally, a healthy diet aids in maintaining an ideal weight, controlling cholesterol and blood pressure levels, and even balancing hormones. For growing children and teenagers, proper nutrition is crucial for their full physical development and brain growth. For adults, a well-rounded diet can significantly enhance daily productivity and energy levels.

In essence, adopting a healthy eating habit as a part of your lifestyle is a long-term investment in better health and improved quality of life.

We trust that you’ve gained some useful insights from this information. Now, let’s return to the preparation of the "buffalo-spiced crispy chicken cutlets".

• Adjust rack to top position and preheat oven to 425°. Wash and dry all produce.

  

• Trim and thinly slice scallions, separating whites from greens.

  

• In a small bowl, combine half the sour cream (you’ll use the rest later), ½ tsp Frank’s Seasoning, and a big pinch of salt. (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 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.

  

• 

• 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 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. Mound tops of chicken with panko mixture, pressing firmly to adhere.

  

• Toss green beans on opposite side of sheet from chicken with a large drizzle of olive oil and a pinch of salt and pepper.

  

• 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; add 1 TBSP butter and toss 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. Serve and enjoy!

  

We're confident that by accurately following the recipe we've provided, from the ingredients to the steps, you'll achieve excellent results.

If you find this site beneficial, remember to add it to your bookmarks and share it with your family, friends, and relatives.