Breaded Chicken Cutlet with Fries and Potato Dumplings

Step 1

Boil 1 lb potatoes in salted water until fork-tender, about 20 minutes. Drain and mash until smooth; season with 1/2 tsp salt. Let cool slightly.

Step 2

Shape the mashed potatoes into 4 dumplings. In a large pot of boiling salted water, gently simmer the dumplings for 10 minutes until they float and are heated through. Remove with a slotted spoon and keep warm.

Step 3

Meanwhile, bake the frozen fries according to package directions, typically 20-25 minutes at 425°F, until golden and crispy.

Step 4

Set up a breading station: place 1/2 cup flour, 2 beaten eggs, and 1 cup breadcrumbs in three separate shallow bowls. Season the breadcrumbs with 1/2 tsp salt.

Step 5

Pound the 4 chicken cutlets to even thickness. Dredge each in flour, dip in egg, then coat with breadcrumbs, pressing gently to adhere.

Step 6

Heat 1/2 cup oil in a large skillet over medium-high. Fry the cutlets in batches, without crowding, until golden brown and cooked through, about 3-4 minutes per side. Drain on paper towels.

Step 7

Serve the cutlets with fries and dumplings, garnished with fresh rosemary if desired.