Crispy Kickin’ Cayenne Chicken Cutlets
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Crispy Kickin’ Cayenne Chicken Cutlets

Crispy Kickin’ Cayenne Chicken Cutlets

with Mashed Potatoes, Green Beans & a Honey Drizzle

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!

Easy Prep

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

12 ounce


2 unit


3 tablespoon

Sour Cream

(Contains Milk)

¼ ounce

Frank's Seasoning Blend

¼ cup

Panko Breadcrumbs

(Contains Wheat)

¼ cup

Monterey Jack Cheese

(Contains Milk)

10 ounce

Chicken Cutlets

12 ounce


2 teaspoon


6 ounce

Green Beans

Not included in your delivery



3 teaspoon

Cooking Oil

3 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories720 kcal
Fat38 g
Saturated Fat18 g
Carbohydrate54 g
Sugar13 g
Dietary Fiber5 g
Protein42 g
Cholesterol180 mg
Sodium670 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 produce. • Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens. • In a small bowl, combine half the sour cream, 1⁄2 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 Step 2.) Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

Cut broccoli into bite-size pieces if necessary or trim green beans if necessary. (Save carrots for another use.)

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 Blend, and a big pinch of salt and pepper.

Make Mashed Potatoes

• Dice potatoes into 1⁄2-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 1⁄2 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.

Roast Carrots

• 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 broccoli or green beans for carrots (you’ll roast in the next step).

Coat & Roast Chicken

• Meanwhile, pat chicken* dry with paper towels and season with salt and pepper. Mound tops of chicken with panko mixture, pressing firmly to adhere. • 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.

Add chicken to sheet with broccoli or green beans and roast 15-20 minutes for broccoli or 12-15 minutes for green beans. If green beans are done before chicken, remove from sheet and roast chicken 5 minutes more.

Finish & Serve

• 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 broccoli or green beans with butter as instructed.

Chicken is fully cooked when internal temperature reaches 165°.