Crispy Chicken Cutlets with Mashed Potatoes and Herb Gravy
Description
This hearty comfort meal combines crispy pan-fried chicken cutlets, buttery smooth mashed potatoes, and a savory herb-infused gravy. The chicken is coated in a seasoned breadcrumb crust for crunch, while the creamy potatoes and aromatic gravy balance the texture with rich flavor.
Flavor Profile: Crispy, buttery, savory, herbaceous
Skill Level: Beginner–Intermediate
Best For: Dinner, family meals, comfort food
Time Required
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 4
Ingredients
For Crispy Chicken Cutlets
2 large chicken breasts (halved horizontally into cutlets)
1 cup all-purpose flour
2 large eggs
1 tbsp milk
1 cup breadcrumbs (panko preferred)
½ cup grated Parmesan cheese
1 tsp garlic powder
1 tsp paprika
Salt and black pepper to taste
½ cup vegetable oil (for frying)
For Creamy Mashed Potatoes
2 lbs potatoes (Yukon gold or russet), peeled and cubed
4 tbsp butter
½ cup warm milk or cream
Salt to taste
¼ tsp black pepper
Optional: 2 tbsp sour cream for extra creaminess
For Herb Gravy
2 tbsp olive oil
2 tbsp all-purpose flour
2 cups chicken broth
1 tsp fresh thyme (or ½ tsp dried)
1 tsp fresh parsley, chopped
½ tsp garlic powder
Salt and pepper to taste
Instructions
Prepare the Mashed Potatoes
Place cubed potatoes in salted water and bring to a boil.
Cook for 15–18 minutes until fork tender.
Drain and mash.
Add butter, warm milk, salt, and pepper.
Mix until smooth and creamy. Cover and keep warm.
Prepare the Chicken Cutlets
Place chicken between plastic wrap and pound to even thickness.
Prepare three bowls:
Bowl 1: Flour with salt and pepper
Bowl 2: Eggs whisked with milk
Bowl 3: Breadcrumbs, Parmesan, garlic powder, paprika
Coat chicken in flour → egg → breadcrumb mixture.
Press coating firmly for crispiness.
Cook the Chicken
Heat oil in a large skillet over medium heat.
Fry chicken 4–5 minutes per side until golden brown and fully cooked (internal temp 75°C / 165°F).
Transfer to paper towels to drain.
Make the Herb Gravy
Melt butter in a saucepan over medium heat.
Whisk in flour and cook 1 minute.
Slowly whisk in chicken broth.
Add thyme, parsley, garlic powder, salt, and pepper.
Simmer 3–5 minutes until thickened.
Assemble and Serve
Spoon mashed potatoes onto plates.
Place crispy chicken cutlets on the side.
Pour warm herb gravy over potatoes or chicken.
Garnish with fresh parsley if desired.
Pro Tips for Best Results
Pound chicken evenly for uniform cooking.
Use panko breadcrumbs for extra crunch.
Warm milk before adding to potatoes for smoother texture.
Don’t overcrowd the pan when frying.
Let chicken rest 2 minutes before serving to keep it juicy.
Variations
Healthier version: Bake chicken at 200°C (400°F) for 20–25 minutes.
Extra crispy: Double coat in egg and breadcrumbs.
Garlic mashed potatoes: Add roasted garlic to potatoes.
Spicy version: Add chili flakes or cayenne to breading.
Frequently Asked Questions
Can I bake instead of frying?
Yes. Bake breaded cutlets at 200°C (400°F) for 20–25 minutes, flipping halfway.
What potatoes work best for mashing?
Yukon gold gives creamy texture; russet makes fluffier mash.
How do I store leftovers?
Store in an airtight container in the refrigerator up to 3 days.
Can I freeze the chicken cutlets?
Yes. Freeze cooked cutlets up to 2 months and reheat in oven for crispiness.
Why is my gravy lumpy?
Add broth slowly while whisking continuously to prevent lumps.
Nutritional Information (Approx. Per Serving)
Calories: 620 kcal
Protein: 38 g
Carbohydrates: 48 g
Fat: 30 g
Saturated Fat: 11 g
Fiber: 4 g
Sodium: 720 mg