Potato Crusted Chicken Cutlets

Servings: 6

 

Ingredients: 

  • 1 TBSP Olive Oil
  • 6 Chicken Cutlets
  • 1 tsp Kosher Salt 
  • 1 TBSP + ½ TBSP Ranch-Hand Seasoning 
  • 1 Cup Idaho Instant Potatoes 
  • ½ Cup Parmesan Cheese 
  • ⅓ Cup Butter, melted  
Potato Crusted Chicken Cutlets

Notes* Place each cutlet in a gallon sized ziploc bag and gently flatten with a meat mallet or the side of a can to ensure even cooking.

Place each cutlet in a gallon sized ziploc bag and gently flatten with a meat mallet or the side of a can to ensure even cooking.

Step 1:

Cover sheet pan with olive oil. Preheat oven to 450 degrees F and place sheet pan or cookie sheet inside the oven. 

Step 2:

Gently flatten the chicken to ensure even cooking. (see note)

Step 3:

Season both sides of cutlets with 1 tsp of kosher salt and 1 TBSP Ranch-Hand Seasoning. 

Step 4:

Add Instant Potatoes, Parmesan Cheese and ½ TBSP Ranch Hand Seasoning to gallon-size ziploc bag and shake.

Step 5:

Dip each cutlet in the melted butter, covering all surfaces and toss in ziploc bag until there is a generous coating. Repeat for all 6 cutlets. (reserve remaining butter)

Step 6:

Working quickly, carefully pull out sheet pan, add cutlets and drizzle remaining butter on all cutlets.

Step 7:

Place sheet pan back in oven and cook for 7 minutes. Carefully flip with a spatula.

Step 8:

Cook for an additional 5-7 minutes or until chicken is cooked through and  crust is golden brown. 

Step 9:

Serve over mashed potatoes or roasted broccoli.