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Crispy Kickin’ Cayenne Chicken Cutlets with Mashed Potatoes,

2 servings


30 minutes

total time


2 * 12 ounce Carrots

2 * 2 unit Scallions

2 * 3 tablespoon Sour Cream

2 * ¼ ounce Frank's Seasoning Blend

2 * ¼ cup Panko Breadcrumbs

2 * ¼ cup Monterey Jack Cheese

2 * 10 ounce Chicken Cutlets

2 * 12 ounce Potatoes

2 * 2 teaspoon Honey

2 * Salt

2 * Pepper

2 * 3 teaspoon Cooking Oil

2 * 3 tablespoon Butter

2 * 6 ounce Asparagus


• 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. Trim and discard woody bottom ends from asparagus (save carrots for another use).

• 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.

• 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.

• 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). Swap in asparagus for carrots (you’ll roast in the next step).

• 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. Place coated chicken on opposite side of sheet with asparagus. Roast 10-12 minutes; remove asparagus from sheet and continue to roast chicken until cooked through, 5 minutes more.

• 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. Toss asparagus with butter as instructed. Chicken is fully cooked when internal temperature reaches 165°.


Serving Size



710 kcal

Total Fat

38 g

Saturated Fat

19 g

Unsaturated Fat


Trans Fat



180 mg


680 mg

Total Carbohydrate

54 g

Dietary Fiber

5 g

Total Sugars

13 g


42 g

2 servings


30 minutes

total time
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