Chicken Parmesan & Whipped Potatoes Recipe

Prepare chicken

If breasts are thick, butterfly each or pound to an even 1/2-inch thickness between plastic wrap. Pat dry with paper towels.

Season both sides of each chicken piece with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp garlic powder (divide from the Chicken Parmesan salt/pepper listed).

Set up breading station

Place the flour in a shallow dish. In a second dish, whisk the 2 eggs with 2 tablespoons milk until combined. In a third dish, mix breadcrumbs, 1/2 cup grated Parmesan, and 1 tsp dried Italian seasoning; season lightly with the remaining 1/2 tsp salt and 1/2 tsp pepper.

Bread the chicken

Dredge each piece first in flour, shaking off excess, then dip into the egg wash, allowing excess to drip off, and finally press into the breadcrumb mixture to coat evenly. Place on a baking sheet while heating oil.

Pan-fry the cutlets

Heat 1/2 cup olive oil in a large skillet over medium-high heat until shimmering but not smoking. Fry chicken cutlets in batches 3–4 minutes per side, or until golden brown and just cooked through (internal temperature about 150–155°F / 65°C). Transfer to a paper-towel-lined plate to drain. Wipe out excess oil from skillet if necessary, leaving a thin film to prevent sticking.

Assemble and bake

Preheat oven to 400°F (200°C). Spoon about 1/4 cup tomato sauce onto the bottom of a baking dish to prevent sticking. Place fried cutlets in the dish. Spoon roughly 1/2 cup tomato sauce over each cutlet (divide the 2 cups evenly). Sprinkle each with shredded mozzarella (about 1/3–1/2 cup per two cutlets) and remaining grated Parmesan. Bake 8–12 minutes until cheese is melted and sauce is bubbling and chicken reaches 165°F (74°C). If you want browned cheese, broil 1–2 minutes keeping a close watch.

Remove from oven and let rest 3 minutes. Garnish with fresh basil leaves if using. Taste and adjust salt/pepper as desired.

Cook potatoes

Place peeled and cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1/2 teaspoon of the potatoes' salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes depending on cube size.

Warm dairy

While potatoes cook, combine the 4 tablespoons butter and 3/4 cup milk in a small saucepan or microwave-safe container and warm until butter is melted and mixture is hot but not boiling. If using cream cheese, add it to the warm milk/butter to soften.

Drain and steam-dry

When potatoes are tender, drain them well in a colander and return to the hot pot off the heat. Let the potatoes sit for 1–2 minutes to allow excess moisture to evaporate (this helps avoid watery potatoes).

Whip potatoes

Using a potato masher, ricer, or hand mixer on low, add warmed milk/butter/cream cheese in two additions and mash/whip until smooth and fluffy. Do not overwork if using a mixer to avoid gluey potatoes. Season with 1 tsp salt and 1/2 tsp black pepper, taste, and adjust.

Finish and serve

Transfer to a serving bowl, dot with a little extra butter if desired, and sprinkle chopped chives on top. Serve hot alongside the chicken Parmesan.