Crispy Kickin' Cayenne Chicken Cutlets with Mashed Potatoes & Green Beans

Green Beans:
12 ounces green beans
Olive oil
Salt & pepper

Mashed Potatoes:
2 scallions
3 Tbsp sour cream
2 Tbsp butter
24 ounces small potatoes 
Salt & pepper

Chicken:
20 ounces chicken breast cutlets
1/2 cup monterey jack
1/2 cup panko
1/2 tsp (up to 1 tsp) Frank's Red Hot Seasoning
1 Tbsp butter, melted

Sauce: 
3 Tbsp sour cream
1 tsp Frank's Red Hot Seasoning

Preheat oven to 425. 

Mix the sour cream with the Frank's, and add water 1 tsp at a time until it reaches a good consistency for drizzling. Set aside for later.

Dice potatoes into 1/2 inch pieces and place in a pot. Cover with salted water and set it to boil. Cook until tender, 15-20 minutes. Reserve 1/2 cup of starchy water. 

Meanwhile, lay chicken breast cutlets on a baking sheet. Mix melted butter, Frank's, panko, and monterey jack together and spread it over the chicken. Toss green beans with the oil and season with salt and pepper. Arrange the beans on the baking sheet with chicken, using a second baking sheet if too crowded. Bake at 425 for 15-18 minutes. 

Once potatoes are tender and have been removed from the pot, use the empty pot to saute the white parts of the scallions for 1 minute. Add potatoes back to the pot and mash them with 3 Tbsp sour cream and 2 Tbsp butter. Add splashes of the starchy water until desired consistency is reached. Season with salt and pepper and top with the scallion greens once plated. 

Serve the potatoes and green beans with the chicken, topped with Frank's sauce and a drizzle of honey.