Spicy Chicken Cutlets

4 carrots
4 stalks green onion
6 tbsp. sour cream
1 tsp. Frank's seasoning blend
1/2 cup breadcrumbs
1/2 cup Monterey Jack cheese
20 oz. chicken cutlets
4 gold potatoes
4 tbsp. butter

Cut carrots into 1/2" thick pieces. Thinly slice green onions, separating the whites from the greens.

In a small bowl, combine 3 tbsp. sour cream, seasoning, and salt. Stir in water 1 tsp. at a time until the mixture can be drizzled.

Melt 2 tbsp. butter, 30-45 seconds. Add bread crumbs, cheese, remaining seasoning, and salt and pepper.

Dice potatoes and boil for 15-20 minutes, when they can be easily pierced with a knife. Mash potatoes with the remaining sour cream and butter. Season with salt and pepper.

Toss carrots with oil, salt, and pepper, and place onto one half of a baking sheet. Roast carrots at 425 for 5 minutes.

Pat chicken dry and season with salt and pepper on both sides. Top chicken with the bread crumb mixture, pressing firmly to adhere. Place chicken, coated sides up, on empty half of the carrot tray. Return it to the oven and continue cooking for 15-18 minutes.

Serve with sauce drizzled on the chicken, garnished with green onions.

BACK