Chicken & Potato Cutlets
These cutlets are super simple and something the whole family will enjoy! There are a bunch of different ways to customize them depending on your allergies. These are free from the top 8 but soy.
Ingredients
- 2 chicken breasts cut into medium pieces
- 3 tablespoons soy sauce
- 1 tablespoon crushed ginger
- 1 tablespoon crushed garlic
- 1 small serrano pepper chopped
- 1 cup water
- 2 potatoes
- Salt and pepper, to taste
Method
In a pot, heat up the chicken. Cook for a few minutes before adding the rest of the ingredients. Mix it together and add one cup water. Bring to a boil and let it simmer. Once the water boils out, the chicken is ready. Let it cool and then shred.
Next, boil and mash two potatoes. Sprinkle with salt and black pepper. Then roll into medium size balls. Now, flatten one of the potato balls and some filling into the mix. Cover up the top with another flattened potato ball. You should be able to make 6-8 cutlets.
To fry the cutlets, you can coat in breadcrumbs using an egg if that’s not an allergen. You can use oil to get the breadcrumbs to stick as well. I’ve done that with Schar brand gluten free breadcrumbs. Typically, I lightly coat the cutlets with cornstarch and fry them in oil until light brown.
Enjoy! And let me know you liked them. š
