Chicken breast cutlets with mashed potatoes, easy and quick, being one of my favorite dinners I have learned to prepare it in no time. I often bake them too, the oven-baked chicken cutlets and I have to admit they’re not bad at all, but the fried cutlet is like fried eggplant, a whole other story, let’s be honest. In the past, we spent every Sunday having lunch with my sister-in-law, at the time there were little nieces, and back then to please them, cutlets with mashed potatoes were the classic second course of a family Sunday lunch. Then the girls grew up, and being away for study and work, the Sunday lunches became less frequent. For obvious reasons, there’s no longer the cutlet and the legendary mashed potatoes that the younger niece used to ask for in double portions. So every now and then when I think of something delicious to prepare for dinner, I have a cartoon bubble representing the plate of chicken cutlets with a creamy and enveloping mashed potatoes. From the fantasy bubble to the ready plate, it’s really just a moment, I quickly defrost the chicken breast I always have stocked in the freezer in the microwave, cook the potatoes again in the microwave, and before you know it, my favorite dinner is ready to enjoy, American style, right in front of the TV, and what more could you want! A little treat of the evening, and if paired with a fresh green salad rich in vinegar, then the evening can be said to be perfect, this time I was so caught up with the cutlets that I forgot the salad, my bad.
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Frying, Microwave
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Quick Chicken Cutlets with Mashed Potatoes
- 8 small to medium potatoes
- 1 cup milk
- 1/2 tbsp butter
- to taste salt
- to taste pepper
- 4 slices chicken breasts
- 1 egg
- to taste flour
- to taste breadcrumbs
- to taste spices (curry and paprika)
- 1 sprig rosemary
- to taste dried oregano
- to taste parmesan
- to taste salt
- 1 clove garlic
- oil for frying
Tools to Prepare Quick and Easy Chicken Breast Cutlets with Mashed Potatoes
- 1 Plate
- 1 Potato Masher
- 1 Pot
- 1 Kitchen Spatula
- 1 Bowl
- 2 Plates
- 1 Pan
- 1 Tongs
- 1 Paper Towels
- 1 Meat Tenderizer
- 1 Cutting Board
Steps to Prepare Quick Chicken Cutlets with Mashed Potatoes
Let’s start by preparing the mashed potatoes, choosing small to medium-sized ones of the same size, wash them, place them on a plate and cook them in the microwave for about 8 minutes at 1200 watts, turning them after about 6 minutes. The time may vary depending on your microwave and the number of potatoes.
In the meantime, let’s prepare the cutlets. If the chicken slices are thick, pound them with a meat tenderizer on a cutting board. Season with your preferred spices, I used curry and sweet paprika, I also added a little dried oregano, you can use other spices or simply a bit of pepper, or nothing at all.
In a bowl, beat an egg, you can add a bit of parmesan and pepper or spices. In 2 separate plates, put flour and breadcrumbs, dip the meat slices first in the flour, then in the egg, and finally in the breadcrumbs to make a nice breading.
Back to the mashed potatoes. Once cooked, cut them in half and mash them with a potato masher, without peeling them, the skin will remain in the masher. Mash them directly into the pot. Add milk, butter, salt, and black pepper, and bring to a simmer while stirring with a kitchen spatula or a whisk for a fluffier mash. Keep it on the heat for a couple of minutes, then turn off.
Fry the cutlets in plenty of hot oil with a clove of garlic in its skin and a sprig of rosemary. While cooking, add a pinch of salt on each slice, let them brown well and drain on paper towels.
Serve your quick chicken cutlets with mashed potatoes, you won’t believe it only takes 20 minutes to prepare them.
As an alternative to mashed potatoes, you can prepare French fries, even in the fryer.
