Monday, September 10, 2007

Chicken Cutlets with Mashed Potatoes

We wanted to get some chicken breast fillets the other day and bought some breast tenderloins by mistake. Not knowing what to do with them, we just decided to make chicken breast cutlets and serve them with Ikea gravy.

Chicken cutlets:

  1. Cover the chicken meat with plastic wrap and with a flat mallet (tenderizer), pound the chicken to tenderize and flatten it out.
  2. Coat the chicken fillets with flour.
  3. Dip in beaten egg and coat with panko flakes (Japanese bread crumbs).
  4. Fry in hot oil, approximately 2 minutes on each side or until cooked.

Mashed Potatoes:

  1. Boil potatoes in hot water for 15-20 minutes or until soft.
  2. In a bowl, peel off the skin (this should come off easily) - some people actually prefer to have bits of skin in the mashed potatoes.
  3. Mash the potatoes using a potato masher or a fork
  4. Add a dollop of butter.
  5. Add a little milk but not too much that the consistency becomes runny.
  6. Season with salt & pepper.
  7. If desired, top with bacon bits and melted cheese (top mashed potatoes with grated cheese and melt in the microwave).
Note that the unseasoned and unmarinated chicken cutlets are bland when eaten as is. Make sure to serve with gravy or some tonkatsu sauce to give it flavor.

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