Skip to content

Meat, Busy evenings

Parmesan Chicken Cutlets with Carrot Mash

Parmesan chicken cutlets with carrot mash serve 4 people, take 40 minutes, and are easy to make for about €2.90 per serving. The key to success is mixing parmesan into the breadcrumb coating and cooking over medium heat so the cheese turns golden without burning before the chicken is done.

Tonight, crispy parmesan chicken cutlets with a soft carrot mash to get the little ones eating their vegetables.

Parmesan Chicken Cutlets with Carrot Mash
Total time
40 min
Difficulty
Easy
Cost per person
€2.90
Calories per person
550 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

Under a golden, crunchy coating, the chicken stays tender and juicy, carried by the salty, slightly nutty flavor of parmesan. Alongside it, the carrot mash brings a round, gentle sweetness, smoothed out with a bit of potato that makes it creamier without covering up the carrot flavor. The contrast between the crispy cutlet and the soft mash is what makes this dish so satisfying.

This is the kind of dinner that saves a busy weeknight, ready in 40 minutes flat with no tricky technique involved. Kids generally love a breaded cutlet, and carrot mash tends to go down without a fight, even with picky eaters. Mon Chou suggests this recipe for nights when you want something simple, familiar, and comforting, without giving up on flavor.

The ingredients

4 people

Butcher

  • thin chicken cutlets 4

Dairy

  • grated parmesan 60 g
  • eggs 2
  • butter 30 g
  • milk 10 cl

Pantry

  • breadcrumbsoften in the pantry 80 g
  • flouroften in the pantry 3 tbsp
  • sunflower oiloften in the pantry 4 tbsp
  • saltoften in the pantry 1 pinch
  • pepperoften in the pantry 1 pinch

Fruits and vegetables

  • carrots 800 g
  • potato 1

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Peel the carrots and potato, cut them into chunks, and cook them in salted water. 20 min

    The potato makes the mash creamier without hiding the carrot flavor.

  2. Flatten the cutlets with a rolling pin between two sheets of parchment paper, then season with salt and pepper.

    Aim for an even thickness of about one centimeter, they'll cook in two minutes per side.

  3. Coat the cutlets in flour, then beaten eggs, then the breadcrumb and parmesan mix, pressing firmly.

    Keep one hand for the dry ingredients and one for the wet, so your fingers don't get caked in breading.

  4. Brown the cutlets in hot oil, then drain them on paper towels. 8 min

    Cook over medium heat, too high and the parmesan burns before the chicken is cooked through.

  5. Mash the vegetables with the butter and hot milk, and serve with the cutlets.

    Save a bit of the cooking water to adjust the texture of the mash.

Our tips to get it right

  • Pat the cutlets dry with paper towels before breading them, moisture keeps the coating from sticking properly.
  • Press down firmly on the breadcrumb coating with the palm of your hand so it adheres well and doesn't fall off during cooking.
  • Let the breaded cutlets rest in the fridge for five minutes before cooking, the coating holds better and is less likely to flake off in the pan.

The variations

  • Swap the chicken for turkey cutlets, the cooking time stays the same and the flavor is just as mild.
  • For a vegetarian version, bread thick slices of zucchini or eggplant instead of chicken.
  • For busy nights with kids, shape small breaded chicken bites instead of whole cutlets, they cook faster.

What to serve it with

  • A green salad with vinaigrette
  • Steamed green beans
  • A glass of lemon water

Storage

Store the cooked cutlets and mash separately in the fridge, in sealed containers, for 2 to 3 days. The mash freezes well for up to 2 months, but the coating loses its crunch once frozen. Reheat the cutlets in the oven or a skillet to bring back the crispiness, never in the microwave.

Questions about this dish

Can you bread the cutlets ahead of time?

Yes, you can bread the cutlets a few hours ahead and keep them on a plate in the fridge. The coating actually sticks even better after chilling, just cook them right before serving.

What if you don't have parmesan?

You can swap it for finely grated gruyere or emmental, the result will be a bit less salty. The flavor will be milder but the coating will stay just as crispy.

How do you keep the coating from falling off during cooking?

Stick to the flour, egg, breadcrumb order and press at each step, and avoid flipping the cutlets too often in the pan. One flip per side is usually enough.

Can you skip the potato in the carrot mash?

Yes, you can leave it out if you prefer a mash with a stronger carrot flavor, though it will be slightly less creamy. A small sweet potato also works well in its place.

How long does it take to make Parmesan chicken cutlets with carrot mash?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in Parmesan chicken cutlets with carrot mash?

About 550 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does Parmesan chicken cutlets with carrot mash cost?

About €2.90 per serving, or €11.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

Busy evenings and family life

See all

Recipes with carrots

See all