Join our community of Solution Seekers!

Chicken Cutlets With Smashed Potatoes and Peas

Chicken Cutlets With Smashed Potatoes and Peas
Click a Star to Rate This Recipe
Serves 4| Hands-On Time: | Total Time:



  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.
By May, 2009

Nutritional Information

  • Per Serving
  • Calories 401Calories From Fat 33%
  • Protein 35g
  • Carbohydrate 31g
  • Sugar 5g
  • Fiber 5g
  • Fat 15g
  • Sat Fat 5g
  • Calcium 49mg
  • Iron 3mg
  • Sodium 636mg
  • Cholesterol 90mg
What does this mean? See Nutrition 101 .

Quick Tip

A variety of cheeses
Make this crowd-pleasing potato side dish even more irresistible by mixing in ricotta, soft goat cheese, or grated Cheddar or Parmesan.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?




    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.