Buffalo-Spiced Crispy Chicken Cutlets
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Buffalo-Spiced Crispy Chicken Cutlets

Buffalo-Spiced Crispy Chicken Cutlets

with Monterey Jack, Mashed Potatoes, Buttery Green Beans & a Honey Drizzle

Are you the type of person who only goes to events because of the fact that Buffalo wings may be present? 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 mixture. It’s roasted to juicy, crunchy perfection, then drizzled with creamy, tangy sauce. Oh, and did we mention there’s 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.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time5 minutes


serving amount

6 ounce

Green Beans

2 unit


4 tablespoon

Sour Cream

(Contains Milk)

7.2 g

Frank's Seasoning Blend

¼ cup

Panko Breadcrumbs

(Contains Wheat)

¼ cup

Monterey Jack Cheese

(Contains Milk)

10 ounce

Chicken Cutlets

12 ounce

Yukon Gold Potatoes

2 teaspoon


Not included in your delivery

2 teaspoon

Cooking Oil

2 teaspoon

Olive Oil

3 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories740 kcal
Fat41 g
Saturated Fat19 g
Carbohydrate53 g
Sugar13 g
Dietary Fiber7 g
Protein41 g
Cholesterol180 mg
Sodium840 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small Bowl
Medium Bowl
Medium Pot
Potato Masher
Baking Sheet
Paper Towel
Large Bowl


Prep & Make Sauce

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. 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 (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.

Mix Panko

• 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.

Make Mashed Potatoes

• 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.

Coat Chicken

• 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).

Roast Chicken & Beans

• 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.

Finish & Serve

• 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 and serve.