Tasty and crunchy chicken cutlets and potatoes… very simple to make, they will please everyone, even the little ones. They are easily prepared with boiled potatoes, minced chicken breast, eggs, and breadcrumbs… you can fry them in a pan as I did, or if you prefer, you can bake them. Just accompany them with a nice salad or another side dish of your choice to bring a complete and delicious dish to the table… try this recipe too!
Here are some other tasty ideas:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Cooking methods: Frying, Microwave
- Seasonality: All seasons
- Energy 185.13 (Kcal)
- Carbohydrates 15.13 (g) of which sugars 0.81 (g)
- Proteins 21.56 (g)
- Fat 4.47 (g) of which saturated 1.73 (g)of which unsaturated 2.56 (g)
- Fibers 1.69 (g)
- Sodium 218.32 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 8.8 oz chicken breast
- 2 potatoes (about 9 oz)
- 1 egg (medium)
- 0.71 oz provola cheese (to taste)
- 1 clove garlic
- parsley
- 1 pinch sweet paprika (to taste)
- breadcrumbs
- peanut oil (or olive oil)
- salt
Tools
- Pan
- Bowl
- Cutting board
- Paper towel
Preparation
Wash and peel the potatoes, cook them in the microwave for about 8 minutes (at maximum power), or boil them.
Transfer them to a bowl and mash them with a fork. Add the chopped garlic along with a tuft of parsley.
Cut the chicken breast into very small pieces and add it to the potatoes (1).
Add the egg, a pinch of paprika, a tablespoon of breadcrumbs, and adjust the salt.
Cut the provola cheese into small cubes (or grate it), add it to the mixture, and mix well (2).
Now form 4 cutlets, pressing them with the palms of your hands. They can be any shape you prefer, as long as they are more or less the same weight and thickness. Coat them in breadcrumbs, on both sides (3).
Heat a large pan with 2-3 tablespoons of peanut oil (or extra virgin olive oil).
Fry the cutlets, gently turning them a couple of times (4). It will take 10-12 minutes of cooking, depending on the thickness.
When they are nicely golden and crunchy on the surface, remove them from the pan and dry them with fry paper.
The chicken and potato cutlets are ready, serve them immediately, adding a pinch of salt on top if desired.
Tips and Notes
You can add grated Parmesan or lemon zest to the mixture. You can flavor with spices or herbs to taste.
If you don’t want to fry them in a pan, you can cook the cutlets in an air fryer or in the ventilated oven, spraying them with a little oil.
You can use either whole chicken breast or sliced one, alternatively, minced chicken or turkey will also work.
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