Gluten-Free Polish Chicken Cutlets with Dill Potatoes
Crispy pan-fried chicken cutlets coated in a gluten-free breadcrumb mixture, served with creamy dill potatoes. A comforting and satisfying Polish lunch.
Ingredients
- 4 each Chicken breasts
- 1 cup Gluten-free breadcrumbs
- 0.5 cup Grated Parmesan cheese
- 1 tablespoon Dried parsley
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 large Eggs
- 2 tablespoons Olive oil
- about 680 g Small red potatoes
- 4 tablespoons Butter
- 2 tablespoons Fresh dill
- 0.5 cup Sour cream
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Prepare the chicken: In a shallow dish, combine gluten-free breadcrumbs, Parmesan cheese, parsley, garlic powder, salt, and pepper.
- 2In another shallow dish, whisk the eggs.
- 3Dip each chicken breast in the egg mixture, then dredge in the breadcrumb mixture, ensuring it's fully coated.
- 4Heat olive oil in a large skillet over medium heat.
- 5Fry the chicken cutlets for 6-8 minutes per side, or until golden brown and cooked through.
- 6While the chicken is cooking, boil the potatoes until tender, about 15-20 minutes.
- 7Drain the potatoes and return them to the pot.
- 8Add butter, fresh dill, and sour cream to the potatoes. Mash lightly and season with salt and pepper to taste.
- 9Serve the chicken cutlets with the dill potatoes.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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