Crispy Kickin' Cayenne Chicken Cutlets
Cayenne-panko crusted chicken cutlets with a honey drizzle, served with creamy mashed potatoes
and roasted carrots.
serves:2
ingredients
● 3 tbsp sour cream
● 1/4 oz Frank's seasoning blend
● 10 oz chicken cutlets
● 2 scallions
● 2 tsp honey
● 1/4 cup panko breadcrumbs
● 12 oz carrots
● 12 oz potatoes
● 1/4 cup Monterey Jack cheese
● 2 tbsp butter
● 2 tbsp cooking oil
● 1/2 tsp kosher salt
● 1/4 tsp black pepper
● 1 tbsp water (for sauce)
● 1/4 oz Frank's seasoning blend
● 10 oz chicken cutlets
● 2 scallions
● 2 tsp honey
● 1/4 cup panko breadcrumbs
● 12 oz carrots
● 12 oz potatoes
● 1/4 cup Monterey Jack cheese
● 2 tbsp butter
● 2 tbsp cooking oil
● 1/2 tsp kosher salt
● 1/4 tsp black pepper
● 1 tbsp water (for sauce)
instructions:
1. Prep and make sauce
Adjust rack to top position and preheat oven to 425°F. Trim, peel, and cut carrots on a diagonal into
1/2-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens. Wash and dry produce. In a
small bowl, combine sour cream and half the Frank's seasoning blend, and a pinch of salt. Stir in water, a bit at
a time, until the mixture reaches a drizzling consistency.
2. Mix panko
In a small microwave-safe bowl, combine 1 tbsp of the butter; microwave until melted, 30-45 seconds. Stir in
panko, Monterey Jack, remaining Frank's seasoning blend, and a big pinch of salt.
3. 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 and cook until tender, 15-20 minutes. Reserve 1/2 cup potato cooking liquid, then drain and return
potatoes to the pot. Heat a drizzle of cooking oil and half the scallion whites in the same pot over low heat until
softened, 1 minute. Return potatoes to the pot; mash with remaining butter and the sour cream mixture until
creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper; keep
covered off heat until ready to serve.
4. Roast carrots
Toss carrots on one side of a baking sheet with a drizzle of oil, salt, and pepper. Roast on the top rack, tossing
halfway through, 15-20 minutes.
5. Coat and roast chicken
Pat chicken dry with paper towels; season all over with salt and pepper. Once carrots have roasted 5 minutes,
push to one side of the sheet. Carefully place chicken, coated with the panko mixture and pressing firmly to
adhere, on the empty side of the sheet. Roast on the top rack until chicken is cooked through and carrots are
tender, 15-18 minutes more.
6. Finish and serve
Divide mashed potatoes, roasted carrots, and chicken between plates. Drizzle chicken with honey and
remaining sauce; garnish with scallion greens.
Adjust rack to top position and preheat oven to 425°F. Trim, peel, and cut carrots on a diagonal into
1/2-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens. Wash and dry produce. In a
small bowl, combine sour cream and half the Frank's seasoning blend, and a pinch of salt. Stir in water, a bit at
a time, until the mixture reaches a drizzling consistency.
2. Mix panko
In a small microwave-safe bowl, combine 1 tbsp of the butter; microwave until melted, 30-45 seconds. Stir in
panko, Monterey Jack, remaining Frank's seasoning blend, and a big pinch of salt.
3. 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 and cook until tender, 15-20 minutes. Reserve 1/2 cup potato cooking liquid, then drain and return
potatoes to the pot. Heat a drizzle of cooking oil and half the scallion whites in the same pot over low heat until
softened, 1 minute. Return potatoes to the pot; mash with remaining butter and the sour cream mixture until
creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper; keep
covered off heat until ready to serve.
4. Roast carrots
Toss carrots on one side of a baking sheet with a drizzle of oil, salt, and pepper. Roast on the top rack, tossing
halfway through, 15-20 minutes.
5. Coat and roast chicken
Pat chicken dry with paper towels; season all over with salt and pepper. Once carrots have roasted 5 minutes,
push to one side of the sheet. Carefully place chicken, coated with the panko mixture and pressing firmly to
adhere, on the empty side of the sheet. Roast on the top rack until chicken is cooked through and carrots are
tender, 15-18 minutes more.
6. Finish and serve
Divide mashed potatoes, roasted carrots, and chicken between plates. Drizzle chicken with honey and
remaining sauce; garnish with scallion greens.
