Chicken Cutlets with Mashed Potatoes

1. 1 Ground chickenpack 500 g ≈ $3.84 150 g
2. 2 Potatoes≈ $2.19 per kg 250 g
3. 3 Onions≈ $1.60 per kg 40 g
4. 4 White breadpack 350 g ≈ $1.44 20 g
5. 5 Milk 2.5%pack 930 ml ≈ $0.88 70 ml
6. 6 Butterpack 180 g ≈ $1.58 10 g
7. 7 Eggspack 10 pcs ≈ $1.93 0.5 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. Peel and chop potatoes² into large chunks, cover with cold salted water, and boil for 15–20 minutes until tender.

2. Soak bread in 2 tablespoons of milk⁵, grate onion³ finely.

3. Mix ground¹ chicken with soaked bread, onion³, egg, salt, and pepper until well combined.

4. Form 2 cutlets about 6 cm in diameter with slightly damp hands.

5. Heat oil over medium heat and pan-fry the cutlets for 4 minutes per side until golden brown.

6. Reduce heat, cover, and cook for 8–10 minutes until done (juices run clear, no pink inside; 74 °C internal temp).

7. Drain potatoes², mash with hot milk⁵ (50 ml) and butter⁶ until smooth, season to taste.

8. Serve cutlets with mashed potatoes².