Chicken Cutlets With Smashed Potatoes and Peas

chicken-potato-peas
Photo by Quentin Bacon
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 401 calories
    • Calories 33 calories from fat
    • Fat 15 g
    • Sat Fat 5 g
    • Cholesterol 90 mg
    • Sodium 636 mg
    • Protein 35 g
    • Carbohydrate 31 g
    • Sugar 5 g
    • Fiber 5 g
    • Iron 3 mg
    • Calcium 49 mg

Ingredients

  1. Check 1pound small new potatoes (about 10)
  2. Check kosher salt and black pepper
  3. Check 1 10-ounce package frozen peas
  4. Check 2 scallions, sliced
  5. Check 2tablespoons unsalted butter
  6. Check 8 small chicken cutlets (about 1 1/4 pounds)
  7. Check 2tablespoons flour
  8. Check 2tablespoons olive oil

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.