dinner · american
Crunchy Cornflake Chicken Cutlets with Mashed Potatoes & Peas
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Instructions
1
Position oven rack in middle position, line a large rimmed baking sheet with parchment paper, and preheat oven to 425 F (220 C).
2
Place quartered baby gold potatoes into a medium pot, cover with cold salted water by 1 inch, and bring to a rolling boil.
3
Boil potatoes vigorously for 12 minutes until fork-tender, adding frozen peas during the final 2 minutes of cooking.
4
Slice chicken breasts horizontally into four thin cutlets, then season with garlic powder, paprika, half the salt, and pepper.
5
In a small bowl, stir honey and Dijon mustard together, then brush lightly over both sides of the seasoned chicken.
6
Crush cornflakes finely in a shallow dish, add olive oil and pinch of salt, then press chicken firmly into crumbs to coat completely.
7
Arrange coated cutlets on the prepared baking sheet and bake for 12 minutes until crust is crunchy and chicken is cooked through.
8
Drain potatoes and peas thoroughly in a colander, then return to the warm pot.
9
Add butter, milk, and remaining salt to the pot, mashing vigorously with a potato masher until fluffy, creamy, and incorporated.
10
Divide fluffy mashed potatoes and sweet peas between plates and serve with two crispy cornflake chicken cutlets per person.
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