Breaded Chicken Cutlet with Vegetables and Mashed Potatoes
A comforting plate of crispy breaded chicken cutlet, creamy mashed potatoes, and a colorful mix of steamed vegetables, all brought together with a simple cream sauce.
- Total time
- 40 min
- Servings
- 4
- Calories
- 650
- Protein
- 35g
Ingredients
- 4 pieces chicken cutlets
- 1 cup breadcrumbs
- 2 large egg
- 4 medium potatoes
- 2 cups broccoli florets
- 2 medium carrots
- 1 cup heavy cream
- 2 tbsp butter
Instructions
- 1
Peel and chop the 4 potatoes into chunks, then boil in salted water until fork-tender, about 15 minutes.
- 2
While potatoes cook, set up a breading station: beat the 2 eggs in one bowl and place the 1 cup breadcrumbs in another.
- 3
Dip each of the 4 chicken cutlets in the egg, then coat with breadcrumbs, pressing gently to adhere.
- 4
In a large skillet over medium heat, melt 1 tbsp butter and cook the breaded cutlets until golden and cooked through, about 4 minutes per side.
- 5
Steam the 2 cups broccoli and 2 sliced carrots until bright and tender, about 5 minutes.
- 6
Drain the potatoes, add the remaining 1 tbsp butter and 1/2 cup cream, and mash until smooth; season with salt and pepper.
- 7
Warm the remaining 1/2 cup cream in a small saucepan, then serve the cutlet with mashed potatoes, vegetables, and a drizzle of cream sauce.
Tools you’ll need
- large skillet
- pot for boiling
- steamer basket
- mixing bowls
- masher
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