Breaded Chicken Cutlets and Mashed Potatoes. Reminds me of my mother’s cooking…and that wasn’t a bad thing!
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This week we celebrated Michele’s (The Guinea Pig’s) birthday and what meal did she pick??? Breaded chicken cutlets and mashed potatoes…what else? It’s one of her favorites. And mine too. It’s simple, easy and very tasty!
Is it easy to make breaded chicken cutlets?
Yep. It is a little time consuming, but it’s very easy. The most time consuming part of this recipe is breading and cooking the chicken cutlets so we wanna get that going first.
To keep the cooking time down, I pound the chicken as thin as I can.
How do you get breading to stick to chicken?
Flour and beaten eggs. There’s really no mystery to it, but make sure you’re ready to get your hands dirty.
I like to use pie plates when getting the breading ready…one with the flour, one with the beaten eggs, and the last for the breadcrumbs.
Fist, dip the chicken cutlet in the flour.
Then, coat it with the egg.
Finally, add the breadcrumb.
Now, they’re ready to fry.
In the meantime, I put up a large pot of salted water and brought it to a boil. I peeled a few potatoes and diced them up into small cubes. When the water is boiling, throw them in and cook them for about 25 minutes.
When they’re done cooking, drain the water and add some butter, pepper, milk (I used Almond milk this time and they were delicious!), garlic powder and onion powder. Mash all together!
And that’s really all there is to it! Not the healthiest of meals, but on Michele’s birthday…I think it’s ok to splurge a little 🙂
Happy birthday babe…here’s to many more breaded chicken cutlets and mashed potatoes birthdays!
If you like this breaded chicken cutlet recipe, make sure to check out this Chicken and Broccolini Pasta. I literally can’t live without it 🙂
Tools I used in this recipe:
- All Clad Stainless Steel Fry Pan
- Rachael Ray Pasta Pot
- Pyrex Pie Plates
- J.K. Adams Reversible Butterfly Carving Board
- KP Kitchen Measuring Cups/Spoons
- Misen Chef’s Knife
Breaded Chicken Cutlets and Mashed Potatoes
- Fry pan
- Large Pot
- 1 lb chicken breast pounded very thin
- 1 cup flour
- 2 eggs beaten
- 1 cup breadcrumbs seasoned
- 3-4 tbsp olive oil
- 3 medium potatoes russet or yukon; peeled and cubed
- 1 cup milk I used almond milk
- 4 tbsp butter
- 1 tsp garlic powder
- 1 tsp onion powder
- Put up a large pot of boiling, salted water. Bring to a boil and throw the potatoes in. Cook for 25 minutes.
- Prep the chicken – in 3 separate baking plates, add the flour in one, beaten egg in the other, and breadcrumbs in the last.
- Pat the chicken dry and season with salt and pepper. One at a time, run both sides of the chicken through the flour (shake off any excess), then the egg, then finally the breadcrumbs. Set aside on a plate until all the chicken is breaded.
- In a large fry pan, heat the olive oil. Once heated, add the chicken to the pot – working in batches if necessary. Cook chicken until both sides are brown and crispy (about 4-5 minutes a side) or until completely cooked through. Set cooked cutlets aside and cover to keep warm.
- While the chicken cooks, drain the water from the pot of potatoes. Mash using a masher and then add the butter, garlic and onion powder, pepper and milk.