Frank’s Red Hot Spiced Crispy Chicken Cutlets

Updated at: Thu, 17 Aug 2023 12:52:27 GMT

Step 1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Trim and thinly sliced scallions, separating whites from greens. In a small bowl, combine half the sour cream (you will use the rest later), 1/2 tsp of the franks red hot original seasoning, (be sure to measure as you will use the rest in the next step), and a big pinch of salt. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

Step 2

Place 1 tbsp butter in a medium microwave safe bowl; microwave until melted, 30-45 seconds. Stir in panko, cheese, remaining red hot seasoning and a big pinch of salt and pepper.

Step 3

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. Add a drizzle of oil and scallion whites to empty pot over low heat; cook until softened, 1 minute. Return potatoes to pot; mash with remaining sour cream and 1 tbsp butter until smooth and creamy, adding splashes of reserve potato cooking liquid as needed. Season with salt and pepper. Keep covered off heat until ready to serve.

Step 4

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 (no need to undersides).

Step 5

Toss green beans on opposite side of baking sheet from chicken with a large drizzle of olive oil and a pinch of salt and pepper. Roast on top rack until chicken is cooked through and green beans are tender, 15-18 minutes

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