Buffalo-Spiced Crispy Chicken Cutlets

• 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.

• 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.

Skip this step for broccoli! (Save scallion whites and remaining sour cream for another use.)

• 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).

• 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.

After tossing green beans, push to middle of sheet. On empty side of sheet, toss broccoli with a drizzle of olive oil, salt, and pepper. Cook through the remainder of this step as instructed.