Crispy Chicken Schnitzel with Smashed Butter Potatoes

• 🍗2 chicken breasts, pounded thin to 1/4-inch≈ $1.45
• 🍞1/2 cup all-purpose flour≈ $0.50
• 🥚1 large egg, beaten≈ $0.40
• 🥔3 medium potatoes, boiled until tender≈ $1.50
• 🧈4 tbsp butter, divided≈ $1.35
• 🫒2 tbsp olive oil≈ $0.30
• 🧂1/2 tsp salt≈ $0.10
• 🌶️1/4 tsp black pepper≈ $0.10

Prices are rough US grocery estimates per ingredient and may vary by store and season.

1. 1

   Set up a dredging station: flour on one plate, beaten egg in a shallow dish, each lightly seasoned with salt and pepper.

   Mark as done
2. 2

   Coat the pounded chicken cutlets in flour, then dredge thoroughly in the beaten egg, letting excess drip off.

   Mark as done
3. 3

   Heat 2 tablespoons of butter and olive oil in a wide frying pan over medium-high heat until shimmering.

   Mark as done
4. 4

   Fry the chicken cutlets for 3 minutes per side, gently swirling the pan so the crust ripples and turns deeply golden; transfer to a wire rack.

   Mark as done
5. 5

   Roughly crush the boiled potatoes with a fork and fry them in the remaining 2 tablespoons of butter over high heat until edges turn crisp and golden brown.

   Mark as done
6. 6

   Season the smashed potatoes with sea salt and coarse pepper, then serve alongside the hot, crisp schnitzel.

   Mark as done