Chicken Cutlets With Smashed Potatoes and Peas

Chicken Cutlets With Smashed Potatoes and Peas
Quentin Bacon
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Serves 4
preparation
25
minutes
cooking
25
minutes

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

  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.
Sara Quessenberry
April 2009

Nutritional Information

  • Per Serving
  • Calories From Fat 33 %
  • Protein 35 g
  • Carbohydrate 31 g
  • Sugar 5 g
  • Fiber 5 g
  • Fat 15 g
  • Sat Fat 5 g
  • Calcium 49 mg
  • Iron 3 mg
  • Sodium 636 mg
  • Cholesterol 90 mg
What does this mean? See Nutrition 101.

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