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So that the taste quality of buffalo-spiced crispy chicken cutlets, which must be considered first preparing the type of ingredients, next selection of fresh ingredients|good to how to make and serving it. No need be confused if want to prepare buffalo-spiced crispy chicken cutlets delicious as long as you know the technique then this dish is able become a treat that is very special.

Ingredients and seasonings required for prepare

1. Take 10 oz Chicken Cutlets (5oz ea)
2. Prepare 12 oz Yukon Potatoes
3. Use 6 oz Green Beans
4. Prepare 2 Scallions
5. Prepare 4 tbsp Sour Cream
6. Take 1/4 oz Frank’s Seasoning Blend
7. Prepare 1/4 cup Panko Breadcrumbs
8. Take 1/4 cup Monterey Jack Cheese
9. Prepare 2 tsp Honey
10. Prepare 2 tsp Cooking Oil
11. Prepare 2 tsp Olive Oil
12. Prepare 3 tbsp Butter

Buffalo-Spiced Crispy Chicken Cutlets. hellofresh.com Mandy Wester. loading. Buffalo-Spiced Crispy Chicken Cutlets: with Scallion Mashed Potatoes, Green Beans, and Honey Drizzle This Hall of Fame meal is extremely popular to those using meal prep deliveries. Try it and go cray cray for the yum yum chicken! Mozzarella Chicken with lemon couscous and oven roasted broccoli.

How to make:process Buffalo-Spiced Crispy Chicken Cutlets:

1. Adjust rack to top position and preheat oven to 425°. Wash and dry all produce.
2. Trim and thinly slice scallions, separating whites from greens.
3. In a small bowl, combine half the sour cream (you’ll use the rest later), ½ tsp Frank’s Seasoning, and a big pinch of salt. (you’ll use the rest in the next step.) Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
4. Place 1 TBSP butter in a medium microwave-safe bowl; microwave until melted, 30-45 seconds.
5. Stir in panko, Monterey Jack, remaining Frank’s Seasoning, and a big pinch of salt and pepper.
7. 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.
8. Reserve ½ cup potato cooking liquid, then drain.
9. Add a drizzle of oil and scallion whites to empty pot over low heat; cook until softened, 1 minute.
10. Return drained potatoes to pot; mash with remaining sour cream and 1 TBSP butter until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.
11. Keep covered off heat until ready to serve.
12. 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. Mound tops of chicken with panko mixture, pressing firmly to adhere.
13. Toss green beans on opposite side of sheet from chicken with a large drizzle of olive oil and a pinch of salt and pepper.
14. 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.
15. 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).
16. Garnish potatoes with scallion greens. Serve and enjoy!
17. Done and ready to serve!

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