Breaded Chicken Cutlets and Mashed Potatoes

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!

Course Main Course

Cuisine Italian

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 432kcal

Author Tom DeVincenzo

Cost 25

Equipment

Ingredients

1 lb boneless skinless 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 salted butter
1 tsp garlic powder
1 tsp onion powder

Instructions

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.

Notes

Serve chicken and mashed potatoes with your favorite vegetable as a side and brown gravy if desired. Enjoy!

Nutrition