Golden Chicken and Potato Cutlets with Creamy Potato Salad

Introduction

Discover a chicken breast recipe so delicious that children ask for it daily! These golden Chicken and Potato Cutlets transform ordinary chicken breasts into irresistible, juicy patties that are crispy on the outside and tender on the inside. Enhanced with grated cheese, fresh herbs, and perfectly seasoned, these cutlets pair beautifully with a creamy, homemade potato salad for a complete meal that will delight the entire family. Whether you’re looking for a crowd-pleasing dinner or a special weeknight meal, this recipe will revolutionize how you prepare chicken breasts forever!

Ingredients

For the Chicken Cutlets:

2 chicken breasts, cut into small pieces
3 medium potatoes
1 large carrot
2 eggs
1 small bunch green onions, finely chopped
1 small bunch parsley, finely chopped
3 cloves garlic, grated
200g (7 oz) cheese, grated
1 tsp salt
1 tsp paprika
1 tsp black pepper
1 tbsp mayonnaise
1 tbsp sour cream
2 tbsp flour
Olive oil for frying
60g (½ stick) butter

For the Potato Salad:

4 eggs, hard-boiled
1 red onion, finely diced
4-6 pickled cucumbers, diced
2 cloves garlic, grated
1 small bunch parsley, chopped
2 tbsp mayonnaise
1 tbsp sour cream
1 tsp mustard
1 tbsp wine vinegar
1 tsp salt
1 tsp black pepper

Instructions

Step 1: Prepare the Vegetables

Place a medium-sized saucepan on the stove and fill with enough water.
Add three medium potatoes and one large carrot to the water.
Add 1 teaspoon of salt to season the vegetables as they cook.
Bring to a gentle boil and cook for about 20-30 minutes until the vegetables are tender.
Once cooked, set aside to cool slightly.

Step 2: Prepare the Chicken Mixture

Cut two chicken breasts into small, bite-sized pieces and place in a large mixing bowl.
Crack two eggs into the bowl with the chicken.
Add finely chopped green onions and parsley to the chicken.
Grate 3 cloves of garlic and add to the bowl.
Grate 200g (7 oz) of cheese and add to the mixture.
Season with 1 teaspoon of salt, 1 teaspoon of paprika, and 1 teaspoon of black pepper.
Add 1 tablespoon of mayonnaise and 1 tablespoon of sour cream.
Sprinkle in 2 tablespoons of flour.
Mix everything thoroughly until well combined.

Step 3: Cook the Cutlets

Place a frying pan on medium heat and add a drizzle of olive oil.
Add 60g (½ stick) of butter and allow it to melt.
Using a spoon, scoop small portions of the chicken mixture into the pan.
Flatten them slightly to form patties.
Fry each cutlet for about 3-4 minutes on each side, until golden brown and cooked through.
Transfer to a plate lined with paper towels to absorb excess oil.

Step 4: Prepare the Potato Salad

Peel the cooled potatoes and carrot, then cut them into small cubes.
Place them in a large salad bowl.
Hard-boil 4 eggs (about 7-8 minutes), then cool and peel them.
Separate the egg whites and yolks.
Cut the egg whites into cubes and add to the bowl.
Finely dice 1 red onion and add to the salad.
Grate 2 cloves of garlic and add to the bowl.
Cut 4-6 pickled cucumbers into small pieces and add them.
Add finely chopped parsley.

Step 5: Make the Dressing

In a small bowl, mash the reserved egg yolks with a fork.
Add 2 tablespoons of mayonnaise and 1 tablespoon of sour cream.
Add 1 teaspoon of mustard, 1 teaspoon of salt, and 1 teaspoon of black pepper.
Stir in 1 tablespoon of wine vinegar.
Mix until smooth and creamy.
Pour the dressing over the salad and gently combine until well coated.

Step 6: Serve

Place a generous portion of potato salad on a plate.
Add several golden chicken cutlets alongside.
Garnish with fresh herbs if desired.

Nutritional Information and Timing

Preparation Time: 30 minutes
Cooking Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 4-6

Per Serving (approximate values, based on 6 servings):

Calories: 450 kcal
Protein: 28g
Carbohydrates: 32g
Fat: 24g
Fiber: 3g
Sodium: 800mg

Cooking Tips and Tricks

Vegetable Tenderness: Ensure the potatoes and carrot are cooked until fork-tender but not mushy for the best texture in both the cutlets and salad.
Moisture Control: If your grated potatoes release too much liquid, squeeze them gently in a clean kitchen towel before adding to the chicken mixture.
Even Cooking: Keep the cutlets relatively thin and uniform in size to ensure they cook evenly throughout.
Oil Temperature: Maintain medium heat while frying – too hot and the outside will burn before the inside cooks; too low and the cutlets will absorb too much oil.
Resting Time: Allow the potato salad to rest in the refrigerator for at least 30 minutes before serving to let the flavors meld together.
Testing Doneness: The cutlets should reach an internal temperature of 165°F (74°C) to ensure the chicken is fully cooked.

Variations and Substitutions

Cutlet Variations:

Use ground turkey or pork instead of chicken for a different flavor profile
Add 1 cup of corn kernels for sweetness and texture
Include ½ cup of finely chopped bell peppers for additional color and vitamins
Substitute sweet potatoes for regular potatoes for a nutrient boost
Add 1 teaspoon of curry powder for an Indian-inspired flavor

Potato Salad Alternatives:

Use Greek yogurt instead of sour cream for a tangier, lighter version
Add 2 tablespoons of capers for a briny kick
Substitute apple cider vinegar for wine vinegar
Include 1/4 cup chopped fresh dill instead of parsley
Add 2 tablespoons of horseradish for a spicy variation

Dietary Adaptations:

Make it gluten-free by using cornstarch or rice flour instead of wheat flour
For a dairy-free version, omit the cheese or use a plant-based alternative
Lower the carb content by using cauliflower rice in place of some potato

Common FAQs

Can I prepare the cutlet mixture ahead of time?

Yes, you can prepare the mixture up to 24 hours in advance and store it in the refrigerator. However, add the flour just before cooking to prevent the mixture from becoming too wet.

How can I ensure my cutlets don’t fall apart when cooking?

Make sure to squeeze excess moisture from the grated vegetables, include enough binding agents (eggs and cheese), and allow the cutlets to cook thoroughly on one side before flipping.

Can these cutlets be baked instead of fried?

Yes, you can bake them at 400°F (200°C) for about 20-25 minutes, flipping halfway through. Brush with olive oil before baking for a crispy exterior.

How can I tell when the cutlets are done without a thermometer?

The cutlets should be golden brown on the outside and firm to the touch. When you press on them, no liquid should seep out, and when you cut one open, the chicken should be completely opaque.

Can I freeze these cutlets?

Yes, these cutlets freeze exceptionally well. Cool completely, then freeze in a single layer on a baking sheet before transferring to a freezer bag. Reheat from frozen in a 350°F (175°C) oven for about 15 minutes.

Storage and Make-Ahead Tips

Cutlet Storage:

Refrigerate cooked cutlets in an airtight container for up to 3 days.
Reheat in a 350°F (175°C) oven for 10 minutes or until hot and crispy. Avoid microwaving as it makes them soggy.
Freeze cooked and cooled cutlets for up to 3 months. Place parchment paper between layers to prevent sticking.

Potato Salad Storage:

Store potato salad in an airtight container in the refrigerator for up to 3 days.
Do not freeze potato salad as it will become watery when thawed.
If the salad becomes dry after refrigeration, add a small amount of mayonnaise or sour cream to refresh it.

Make-Ahead Components:

Cook the potatoes and carrot a day ahead and refrigerate them until ready to use.
Hard-boil the eggs up to 2 days in advance.
Prepare the complete potato salad up to 24 hours in advance for better flavor development.

This Chicken and Potato Cutlets with Creamy Potato Salad recipe creates a satisfying, complete meal that’s sure to become a family favorite. The combination of crispy, savory cutlets with the cool, creamy potato salad offers a perfect balance of flavors and textures. Try it once, and you’ll understand why kids beg for it every day!