Golden Chicken Cutlets with Creamy Mash
Crispy pan-fried chicken cutlets paired with smooth, buttery mashed potatoes, a comforting and quick meal that's perfect for a chilly evening.
- Prep: 10 min
- Cook: 15 min
- Total: 25 min
- Servings: 6
- Cuisine: American
- Difficulty: Easy
- Cost: $2.18/serving
Dietary
- Low-Residue
- Nut-Free
- Egg-Free
- High-Protein
- Low-Sugar
Tags
- quick
- comfort food
- savory
- kid-friendly
Ingredients
- 2 pound chicken breast (boneless, skinless, pounded thin into 6 cutlets)
- 0.5 cup all-purpose flour
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper (ground)
- 3 tablespoon vegetable oil
- 2 pound russet potatoes (peeled and quartered)
- 0.5 cup milk
- 2 tablespoon butter
Instructions
- Place the peeled and quartered russet potatoes in a medium saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until very tender. Drain well.
- While potatoes cook, prepare the chicken. In a shallow dish, combine all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Dredge each chicken cutlet in the flour mixture, shaking off any excess.
- Heat 3 tablespoons of vegetable oil in a large skillet over medium heat. Add the floured chicken cutlets and cook for 3-4 minutes per side, until golden brown and cooked through (internal temperature of 165°F). Remove from skillet and set aside on a plate.
- Return the drained potatoes to the saucepan. Add milk and butter. Mash until smooth and creamy. Season with additional salt and pepper to taste, if desired.
- Serve the golden chicken cutlets immediately with the creamy mashed potatoes.
Notes
Ensure chicken is pounded thin for quick and even cooking. Mashing potatoes until very smooth helps with the low-residue diet. Serve immediately for best texture.
Nutrition (per serving)
- Calories: 530
- Protein: 42.8 g
- Carbohydrates: 48.9 g
- Fat: 20.3 g
- Fiber: 2.8 g
- Sodium: 560 mg
- Saturated Fat: 5.8 g
- Sugar: 3.7 g
- Cholesterol: 105 mg