Chicken Cutlets with Smashed Potatoes and Peas 

 Originally Written: April 27, 2009

By  Hanna Trafford

Last Updated on April 28, 2009 by Hanna Trafford


1 pound small new potatoes (about 10)

salt and black pepper

1 10-ounce package frozen peas

2 scallions, sliced

2 tablespoons unsalted butter

8 small chicken cutlets (about 1 1/4 pounds)

2 tablespoons flour

2 tablespoons olive oil

Place the potatoes in a saucepan with enough water to cover. Add 1 teaspoon salt. Simmer until tender, 15 to 18 minutes, adding the peas in the last 2 minutes; drain. Gently mash with the scallions, butter, and 1/2 teaspoon each salt and pepper.

Meanwhile, season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Coat with the flour, shaking off the excess.

Heat 1 tablespoon of the oil in a large skillet over medium-high heat and cook half the chicken until golden brown and cooked through, 2 to 3 minutes per side; transfer to plates. Repeat with the remaining oil and chicken. Serve with the potatoes.

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Hanna Trafford

Hanna is the mother of two grown sons Dan and Dusan Nedelko, and is also the Grandmother to Jax, Cohen and Mila. She is the lead editor of Mama Knows and is hoping to create an exchange of communications with other grandmothers, mothers and daughters - giving everyone the opportunity to learn and share about everything that is "Mama"

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