Easy Parmesan Chicken Cutlet with Mashed Potatoes in Mushroom Sauce
- 600 g potatoes - peeled and quartered
- ⅓ cup milk
- 50g butter
- Salt and ground black pepper to taste
- 1 cup button mushrooms - sliced
- ½ tsp freshly cracked black pepper
- 2 tbsp plain flour
- 2 tbsp butter
- 400-500ml beef/chicken stock.
- ½ tsp chopped garlic
- 4 boneless chicken breasts or thighs.
- 3 cloves garlic, minced
- 1 cup dried bread crumbs
- ½ cup grated Parmesan cheese
- ¼ tsp Italian seasoning (herb mix)
- ½ tsp ground black pepper
- 2 tbsp olive oil
- salt to taste
- Boil the potatoes in lightly salted water until soft.
- Drain and mash the potatoes.
- Mix in butter to the hot potatoes and once the butter is all melted, pour in milk.
- Season with salt and black pepper.
- In a bowl, combine the minced garlic and oil.
- In another bowl mix together the bread crumbs, Parmesan, parsley, salt, Italian seasoning, and pepper.
- Dip chicken pieces into garlic oil, then into crumb mixture to coat.
- In a pan, melt the butter and add in garlic. Fry for 30 seconds.
- Mix in plain flour and continue stirring for another 30 - 40 seconds.
- Pour stock and add the mushroom.
- Season with black pepper.
- Simmer for a few minutes.
- Place a scoop of mashed potatoes on a plate and ladle some mushroom sauce over the potatoes with a piece of chicken Parmesan by the side.
Serving size: 4 Calories: 656 Fat: 31g Saturated fat: 15g Unsaturated fat: 15g Trans fat: 1g Carbohydrates: 53g Sugar: 4g Sodium: 590mg Fiber: 4g Protein: 40g Cholesterol: 128mg
Recipe by Maya Kitchenette at https://mayakitchenette.com/easy-parmesan-chicken-with-mashed-potatoes-in-mushroom-sauce/
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