Herb-Crusted Chicken Cutlets with Garlic Smashed Potatoes

Name: Herb-Crusted Chicken Cutlets with Garlic Smashed Potatoes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 servings
Cuisine: French
Ingredients: 4 ounce chicken breast (boneless, skinless, pounded to 1/4-inch cutlets); 0.25 cup panko breadcrumbs; 1 tablespoon fresh parsley (chopped); 1 teaspoon fresh thyme (chopped); 0.5 teaspoon garlic powder; 0.25 teaspoon kosher salt; 0.125 teaspoon black pepper; 0.5 egg (large, whisked); 1 tablespoon olive oil (for cooking chicken); 1 red potato (medium, cut into quarters); 1 clove garlic (minced, for potatoes); 0.5 tablespoon butter (for potatoes); 1 tablespoon milk or cream (for potatoes); 0.5 cup fresh arugula; 1 teaspoon lemon vinaigrette (for salad)

Pan-fried, crispy herb-crusted chicken cutlets served with creamy garlic smashed red potatoes and a fresh arugula salad.

Prep: 15 min
Cook: 10 min
Total: 25 min
Servings: 1
Cuisine: French
Difficulty: Easy
Cost: $5.91/serving

Dietary

Nut-Free
Soy-Free
Low-Sugar
High-Protein

Ingredients

4 ounce chicken breast (boneless, skinless, pounded to 1/4-inch cutlets)
0.25 cup panko breadcrumbs
1 tablespoon fresh parsley (chopped)
1 teaspoon fresh thyme (chopped)
0.5 teaspoon garlic powder
0.25 teaspoon kosher salt
0.125 teaspoon black pepper
0.5 egg (large, whisked)
1 tablespoon olive oil (for cooking chicken)
1 red potato (medium, cut into quarters)
1 clove garlic (minced, for potatoes)
0.5 tablespoon butter (for potatoes)
1 tablespoon milk or cream (for potatoes)
0.5 cup fresh arugula
1 teaspoon lemon vinaigrette (for salad)

Instructions

Place 1 medium red potato quarters in a small pot, cover with water, and bring to a boil. Cook for 8-10 minutes, or until fork-tender. Drain well.
While potatoes cook, in a shallow dish, combine 1/4 cup panko breadcrumbs, 1 tablespoon chopped fresh parsley, 1 teaspoon chopped fresh thyme, 1/2 teaspoon garlic powder, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. In another shallow dish, whisk 1/2 each large egg.
Dredge 4 ounces chicken breast cutlets first in the egg, then in the herb breadcrumb mixture, pressing to coat.
Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook chicken cutlets for 2-3 minutes per side, until golden brown and cooked through. Remove and set aside.
To the drained potatoes, add 1 clove minced garlic, 1/2 tablespoon butter, 1 tablespoon milk or cream, 1/8 teaspoon kosher salt, and 1/8 teaspoon black pepper. Lightly smash with a fork until desired consistency.
Toss 1/2 cup fresh arugula with 1 teaspoon lemon vinaigrette, if desired.
Serve the herb-crusted chicken cutlets with garlic smashed potatoes and arugula salad.

Notes

Pounding chicken thin allows for super quick cooking.

Nutrition (per serving)

Calories: 520
Protein: 40.5 g
Carbohydrates: 44.8 g
Fat: 20.3 g
Fiber: 4.1 g
Sodium: 880 mg
Saturated Fat: 7.5 g
Sugar: 3.2 g
Cholesterol: 155 mg