Crispy Kickin Cayenne Chicken Cutlets

Crispy kickin cayenne chicken cutlets coated with spiced panko and Monterey Jack, roasted until golden, and drizzled with Buffalo-inspired sauce and honey. A bold dinner recipe by Zoe Harper.

Prep time: 20 minutes
Cook time: 18 minutes
Total time: 38 minutes
Yield: 2 servings

Ingredients

10 oz chicken cutlets 8 oz broccoli florets 12 oz Yukon gold potatoes 2 scallions, whites and greens separated 4 tbsp sour cream ¼ cup panko breadcrumbs ¼ cup Monterey Jack cheese 7.2 g Frank’s seasoning blend 2 tsp honey 3 tbsp butter, divided 2 tsp olive oil 2 tsp cooking oil Salt and pepper to taste

Instructions

Step 1: Preheat oven to 425°F. Wash and dry produce. Slice scallions, separating whites from greens. Mix half the sour cream with ½ tsp Frank’s seasoning, pinch of salt, and water until drizzling consistency.
Step 2: Melt 1 tbsp butter in a bowl. Stir in panko, Monterey Jack, remaining seasoning, salt, and pepper.
Step 3: Dice potatoes and boil until tender, 15–20 minutes. Drain, reserving ½ cup water. Mash with sour cream, butter, and scallion whites. Season.
Step 4: Toss broccoli with olive oil, salt, and pepper on a baking sheet. Roast until tender.
Step 5: Pat chicken dry, season, then press panko mixture onto tops. Place on sheet with broccoli. Roast 15–18 minutes until golden and cooked through (165°F).
Step 6: Drizzle chicken with sour cream sauce and honey. Plate with potatoes, broccoli, and garnish with scallion greens.

Notes

Tip 1: Press panko mixture firmly so it sticks during roasting. Tip 2: For extra heat, add more Frank’s seasoning to the topping. Tip 3: Substitute chicken thighs for a juicier version, adjusting cook time.

Nutrition

Calories: 620
Fat: 32g
Saturated fat: 14g
Sugar: 6g
Sodium: 780mg
Protein: 41g
Carbohydrates: 42g
Fiber: 5g