Chicken Cutlets with Mashed Potatoes

1. 1 Ground chickenpack 500 g ≈ $3.91 150 g
2. 2 Potatoes≈ $2.15 per kg 250 g
3. 3 Onions≈ $1.60 per kg 40 g
4. 4 White breadpack 350 g ≈ $1.41 20 g
5. 5 Milk 2.5%pack 930 ml ≈ $0.91 70 ml
6. 6 Butterpack 180 g ≈ $1.60 10 g
7. 7 Eggspack 10 pcs ≈ $1.89 0.3 pcs
8. 8 Sunflower oil 10 ml
9. 9 Salt 2 g
10. 10 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Soak the bread in 20 ml of milk⁵ until fully swollen, and grate the onion³ on a fine grater.

2. Combine the minced meat with the soaked bread, grated onion³, egg, salt and pepper; mix thoroughly until smooth.

3. Shape the cutlets about 6 cm in diameter on the countertop, using a clean cutting board and hands; adjust the form if needed.

4. Preheat a 20 cm skillet over medium heat; pour in a small amount of vegetable oil and heat until it shimmers.

5. Fry the cutlets for 4 minutes on each side over medium heat until golden; flip carefully to keep their shape.

6. Lower the heat to low, cover the skillet, and finish cooking for about 5 minutes, aiming for an internal temperature of 74 °C.

7. While the cutlets finish, prepare the mashed potatoes²: peel the potatoes and boil in salted water until tender, about 15–20 minutes.

8. Mash the boiled potatoes² in a bowl or push through a ricer, then stir in hot milk⁵ and butter⁶; mix until smooth and uniform, taste and season if needed.

9. Keep the mashed potatoes² warm and ready for serving; whip briefly with a whisk if you want a lighter texture.

10. Serving: place the cutlets on a plate and serve with the mashed potatoes²; garnish with greens if desired.

11. Substitutions and notes: use milk⁵ crumbs instead of bread, use a small amount of butter⁶ in the mash instead of butter, and you can swap potatoes² for sweet potatoes while keeping the overall method.