Potato Chicken Cutlets

So these potato chicken cutlets are my moms recipe. I have been eating these since I was a little girl and now my girls love them equally. We make these almost every week if not every other week. These are perfect for school lunches and entertaining at parties with. This is a very basic recipe of these cutlets, you can add and subtract almost anything and you will come up with a unique flavor every time. These can easily be made vegetarian if you skip the chicken.

I personally love these because i can make these on a Sunday and they last me all week for school lunches and after school snack. I give the girls a cutlet with some salad, on some bread with chips, some veggie sticks with ranch, some fruit, or with pasta and sauce. These can be given all week with a different side and you wont have to break a sweat over school lunch.

I hope you guys give this recipe a try, and please leave a review in the comments to let me know your thoughts about this simple recipe. Please don’t forget to subscribe to my youtube channel, follow me on instagram, please don’t forget to show some love on posts by liking, commenting and sharing with family and friends.

Potato Chicken Cutlets

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Recipe by Fatima Maniya Soorty Course: Appetizer

Servings

5

servings

Prep time

30

minutes

Cooking time

15

minutes

Ingredients

• 4 large boiled potatoes
  

• 1/2 cup boiled shredded chicken
  

• 1 cup cheese
  

• 1/4 cup frozen mixed veggies (thawed)
  

• 1 1/4 tbs mayonnaise
  

• 1/2 tsp black pepper powder
  

• 1/4 tsp crushed red pepper
  

• Salt to taste
  

• 2 tbs sesame seeds (optional)
  

• 1 cup breadcrumbs
  

• 2 large eggs
  

• 2 cups oil for frying
  

Directions

• Mash the boiled potatoes and combine the chicken, cheese, veggies, mayo and seasonings. Make cutlets.
  
• Form an assembly line with beaten eggs, and breadcrumbs combined with sesame seeds (optional)
  
• Heat oil in a frying pan.
  
• Dip the cutlets in eggs, and coat it generously with breadcrumbs.
  
• Deep fry for a few mins on each side until golden brown. Place them on a paper towel to absorb excess oil.
  
• Serve hot and enjoy!!
  
• Condiments suggestion: siracha mayo sauce, spicy ketchup, yogurt ranch sauce.
  
• Optional: hard boiled eggs and pasta can also be added to the cutlets for a variation.
  
• Note: I am not a professional chef/writer. These measurements are an approximate, please taste the recipe as you go and make changes accordingly.