Description
Delivers a golden, crunchy exterior and tender meat alongside creamy, garlic-infused potatoes for a comforting dinner.
Ingredients
Scale
- 4 pieces boneless skinless chicken breasts ((about 1.5 lbs total))
- 1 cup all-purpose flour
- 2 large eggs
- 1.5 cups panko breadcrumbs
- 0.5 teaspoon salt ((plus more for seasoning))
- 0.5 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 3 tablespoons unsalted butter ((divided))
- 3 tablespoons olive oil
- 2 pounds russet potatoes ((peeled and cubed))
- 0.5 cup whole milk ((warmed))
- 1 whole garlic bulb
Instructions
- Pound chicken to even thickness and set up breading station with flour, eggs, and seasoned panko.
- Roast or sauté garlic bulb to create a flavorful paste for the potatoes.
- Boil potatoes until tender, then drain and keep warm.
- Fry chicken cutlets in oil and butter until golden brown and 165°F internally.
- Mash potatoes with warm milk, butter, and garlic paste until creamy.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 450
- Sugar: 2
- Sodium: 600
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 4
- Protein: 30
- Cholesterol: 150
Keywords: Store leftovers in airtight containers in the fridge for up to 3 days. Reheat chicken in the oven to maintain crispness.