Chicken Cutlets with Smashed Potatoes and Peas

Photo by Emily G.

PREP TIME

--

minutes

TOTAL TIME

25

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

25

minutes

SERVINGS

4

servings

Ingredients

  • Ingredients

  • 1

    pound small new potatoes (about 10)

  • kosher salt and black pepper

  • 1

    10-ounce package frozen peas

  • 2

    scallions, sliced

  • 2

    tablespoons unsalted butter

  • 8

    small chicken cutlets (about 1 1/4 pounds)

  • 2

    tablespoons flour

  • 2

    tablespoons olive oil

Directions

Directions 1.Place the potatoes in a saucepan with enough water to cover. Add 1 teaspoon salt. Simmer until tender, 15 to 18 minutes, adding the peas in the last 2 minutes; drain. Gently mash with the scallions, butter, and 1/2 teaspoon each salt and pepper. 2.Meanwhile, season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Coat with the flour, shaking off the excess. 3.Heat 1 tablespoon of the oil in a large skillet over medium-high heat and cook half the chicken until golden brown and cooked through, 2 to 3 minutes per side; transfer to plates. Repeat with the remaining oil and chicken. Serve with the potatoes.

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