Crispy Chicken Cutlets with Mashed Potatoes
Golden-brown, perfectly seasoned chicken cutlets are pan-fried until crispy and served with buttery, fluffy mashed potatoes. It’s the kind of homestyle meal that feels like a warm hug—simple enough for a weeknight, but satisfying enough for a weekend dinner.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Difficulty Level: Easy to Moderate
Ingredients:
For the Chicken Cutlets:
2 large boneless, skinless chicken breasts (halved horizontally into 4 cutlets)
Salt and pepper, to taste
½ cup all-purpose flour
2 eggs, beaten
1 cup breadcrumbs (panko or regular)
½ cup grated Parmesan cheese
½ tsp paprika
½ tsp garlic powder
Oil for frying (vegetable or olive oil)
For the Mashed Potatoes:
2 lbs (900g) Yukon Gold or Russet potatoes, peeled and cubed
4 tbsp olive oil
½ cup milk (warm)
Salt and pepper, to taste
Optional: ¼ cup sour cream or cream cheese for extra creaminess
Instructions:
1. Prepare the Potatoes:
Bring a large pot of salted water to a boil.
Add potatoes and cook for 15–20 minutes or until fork-tender.
Drain and mash with butter, warm milk, salt, pepper, and optional sour cream. Set aside and keep warm.
2. Prep the Chicken:
Pound chicken cutlets to an even ½-inch thickness.
Season both sides with salt and pepper.
3. Bread the Chicken:
Set up a 3-bowl breading station:
Bowl 1: Flour
Bowl 2: Beaten eggs
Bowl 3: Breadcrumbs mixed with Parmesan, paprika, garlic powder
Dredge each cutlet in flour, dip in egg, then coat in breadcrumb mixture. Press lightly for even coating.
4. Cook the Chicken:
Heat oil in a large skillet over medium heat (enough to coat bottom).
Fry cutlets 3–4 minutes per side until golden and cooked through (internal temp: 165°F/74°C).
Transfer to paper towels to drain excess oil.
5. Serve:
Plate mashed potatoes and top with crispy chicken or serve on the side.
Optional: Add lemon wedges, gravy, or a simple green salad for balance.
Tips:
For extra crispiness, use panko breadcrumbs.
Add chopped fresh herbs (like parsley or thyme) to mashed potatoes for a flavor boost.
You can bake the breaded cutlets at 425°F (220°C) for 20 minutes, flipping halfway for a lighter version.
Nutritional Info
Calories: ~520
Protein: 35g
Carbs: 36g
Fat: 25g
Fiber: 3g
Sugar: 2g
Health Benefits:
Chicken breast: High in lean protein for muscle support.
Potatoes: Great source of potassium, vitamin C, and fiber (especially if skins are left on).
Homemade version: Allows for control of oil, sodium, and added preservatives.
Frequently Asked Questions
Q: Can I make this gluten-free?
A: Yes! Use gluten-free breadcrumbs and flour.
Q: What’s the best oil for frying cutlets?
A: Use oils with a high smoke point like canola, vegetable, or light olive oil.
Q: Can I make it ahead?
A: Yes. Reheat chicken in an oven or air fryer to keep it crispy. Mashed potatoes reheat well with a splash of milk.
Q: What sides go well with this?
A: Steamed green beans, coleslaw, sauteed spinach, or a crisp salad.