Time: 45 minutes
Feeds: 2 people
Ingredients:
For the mashed potatoes:
- 6 Yukon gold potatoes, peeled and chopped
- 4 tbsp butter
- 1/2-3/4 cup heavy cream
- Salt, to taste
- Pepper, to taste
- Garlic powder, to taste
For the chicken:
- 2 chicken breasts, thinly sliced into 6 cutlets
- 2 eggs
- 1 cup milk
- 1 tsp hot sauce, Crystal is recommended
- 2 cups flour
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/4 tsp MSG, optional
For the white gravy:
- 3 tbsp butter
- 3 tbsp flour
- 1 1/2 cup whole milk
- Salt, to taste
- Pepper, to taste
Directions:
For the mashed potatoes: Peel and chop your potatoes and put into a medium-large saucepan. Cover with cold water and put on the stove over high heat until it comes up to a boil. Lower the heat to medium and continue to simmer for 15-20 minutes until the potatoes are fork tender.
Once finished, drain into a colander and put the pot back on the same burner with the heat off. Add the butter and cream to melt the butter and heat the cream. It’s better to start with 1/2 cup of cream because you can always add more to get the potatoes to the consistency that you like. Add the potatoes back to the pot with the butter and cream and mash with a potato masher. Season with salt, pepper, and garlic powder to taste.
For the chicken: Slice the chicken into thin cutlets. If the breasts are the right size, I can usually get three cutlets out of each. If need be, pound the chicken between two pieces of plastic wrap with a rolling pin to get it thinned out to your liking.
Next you can set up the breading station. In a wide, shallow bowl, add the eggs and milk and beat together with the hot sauce. In another wide, shallow bowl or quarter sheet tray, add the flour and season with salt, pepper, garlic powder, onion powder, paprika, and MSG. Of course, the MSG is optional.
Pat the chicken dry and then bread using the dry-wet-dry method – first coating the chicken with the seasoned flour, then going into the egg mixture, and then back to the seasoned flour. Continue until all pieces are coated and set them aside on a sheet tray.
Once all of the chicken is prepped, you can start heating your oil. We have a small electric deep fryer that I used for this and heated my oil to 350-375 degrees. You could absolutely shallow fry this but deep frying is great because you don’t have to worry about flipping. While the oil is heating, also preheat the oven to 175 degrees to keep the chicken warm when it comes out as you’ll probably have to fry in batches.
Add the chicken to the fryer basket and lower into the oil. These should take about 4 minutes to fry and you want them to be a nice golden brown when finished. Add them to a sheet tray with foil and a cooling rack on it so the chicken doesn’t sit directly on the tray and get soggy. Salt immediately and add to the oven to keep warm. Continue frying the other cutlets until they’re all complete.
For the white gravy: When you’re almost done frying, start your white gravy. Melt the butter over medium heat in a medium sauce pan. Once the butter is melted, whisk in the flour and cook for 2-3 minutes to get rid of the raw flour taste. Once the butter and flour has cooked, start adding the milk, whisking constantly as to ensure there won’t be any lumps. Once the mixture is smooth and thickened to your liking, add the salt and pepper and remove from the heat. You can always add a little extra milk if it gets too thick.
Notes: If you’d like, you could also try double breading the chicken for a thicker coating. I liked the single breading with the thinner cutlet but whatever floats your boat! You would do dry-wet-dry-wet-dry instead of just dry-wet-dry.