Gluten-Free Polish Chicken Cutlets with Dill Potatoes

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
• 1.5 pounds Small red potatoes
• 4 tablespoons Butter
• 2 tablespoons Fresh dill
• 0.5 cup Sour cream

Instructions

1. 1Prepare the chicken: In a shallow dish, combine gluten-free breadcrumbs, Parmesan cheese, parsley, garlic powder, salt, and pepper.
2. 2In another shallow dish, whisk the eggs.
3. 3Dip each chicken breast in the egg mixture, then dredge in the breadcrumb mixture, ensuring it's fully coated.
4. 4Heat olive oil in a large skillet over medium heat.
5. 5Fry the chicken cutlets for 6-8 minutes per side, or until golden brown and cooked through.
6. 6While the chicken is cooking, boil the potatoes until tender, about 15-20 minutes.
7. 7Drain the potatoes and return them to the pot.
8. 8Add butter, fresh dill, and sour cream to the potatoes. Mash lightly and season with salt and pepper to taste.
9. 9Serve the chicken cutlets with the dill potatoes.

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