Potato Chicken Cutlets

Chicken and Potato Cutlets are a quick and easy main dish that both adults and children will love. They're made with minced chicken breast, potatoes, and parmesan cheese, all wrapped in a rich breading. Crispy on the outside and soft to the bite, they're perfect for any family lunch or casual dinner with friends.

To make them, simply boil the potatoes, mash them with a potato masher, then combine them with the chicken (finely blended with a food processor) and the grated cheese. With wet hands, take pieces of the mixture and form several slightly flattened medallions, which are then dipped first in the egg and then in the breadcrumbs. We then pan-fried them with a drizzle of oil.

Once ready, simply serve them with a portion of gratin vegetables or a mixed salad for a healthy and complete meal. If you shape them into smaller portions and serve them with a small bowl of homemade mayonnaise or ketchup, they're also an excellent option for a home-cooked appetizer.

What Are Mashed Potato Chicken Cutlets?

Chicken‑and‑mashed‑potato cutlets are a specific form of croquette—a breaded, typically mashed‑potato‑based patty sometimes mixed with chicken. Croquettes originated in France in the 18th century, where cooks used leftover meats or vegetables bound with béchamel or potato puree, then shaped, breaded, and fried. The term comes from the French verb croquer, meaning “to crunch”.

In the United States, croquettes began appearing in American cookbooks around the early 19th century. Chicken croquettes were especially popular in the 1800s among Victorian‑era Americans, while mashed‑potato croquettes became even more widespread by the late 19th and early 20th century—often made by home cooks seeking to stretch leftover food into elegant bites.

By the mid‑20th century in the U.S., dishes such as chicken parmesan and the classic chicken cutlet sandwich became iconic in Italian‑American cuisine—combining crispy, breaded chicken cutlets with mashed or pureed textures, often incorporated into patties, sandwiches, or croquette‑style preparations.

Pro Tips for The Best Mashed Potato Chicken Cutlets

• Cold, firm mashed potatoes bind better with the chicken, preventing the cutlets from falling apart. Leftover mashed potatoes work great!
• After combining the chicken and potato mixture, let it chill in the fridge for 20–30 minutes. This helps firm up the mixture, making shaping easier.
• Form patties of the same size to ensure even cooking. Slightly flatten them for quicker frying and crispier edges.
• For ultra-crispy results, dip the patties in flour, then beaten egg, then breadcrumbs—twice! This double-breading locks in moisture.
• When frying, cook in small batches to maintain oil temperature. Overcrowding lowers the heat and results in soggy cutlets.

Can I Add Anything Else to The Cutlets?

If you like, you can add a sprig of chopped parsley, mint, or basil to the mixture, add a pinch of your favorite spice —paprika, curry, cumin—or mince the chicken with a few slices of ham or mortadella. To make them even more delicious, you can stuff the cutlets with a few cubes of melty cheese before cooking.

Why Are My Cutlets Falling Apart?

Your cutlets may be falling apart because the mixture is too wet or lacks proper binding. If the mashed potatoes are too soft or the chicken is in large chunks, the cutlets won’t hold their shape. Skipping chilling time or using too little egg or breadcrumbs can also lead to crumbling. Ensuring the mix is firm, well-chilled, and evenly textured is key to holding them together during shaping and frying.

Can I Air Fry Them Instead?

Of course! You could either bake them at 180°C (350°F) for half an hour, or air fry them for about 15 minutes, flipping them halfway through.

What Can I Serve Them With?

Chicken and mashed potato cutlets pair beautifully with a fresh green salad, steamed or roasted vegetables, or a tangy slaw to balance the richness. For a heartier meal, serve them with rice, couscous, or a light tomato-based pasta. Dipping sauces like garlic aioli, spicy ketchup, or herbed yogurt also make perfect accompaniments.

Can I Make Them Ahead of Time?

Yes, you can absolutely make chicken and mashed potato cutlets ahead of time. Prepare and shape the cutlets, then store them in the refrigerator for up to 24 hours before frying.

Do They Freeze Well?

Yes, chicken and mashed potato cutlets freeze very well. After shaping them, place the cutlets on a baking sheet and freeze until firm, then transfer to an airtight container or freezer bag. They can be stored for up to 2 months. To cook, either thaw in the fridge overnight and fry as usual, or bake straight from frozen at 375°F (190°C) until hot and crispy.

How to Store Any Leftovers

To store leftover chicken and mashed potato cutlets, let them cool completely, then place them in an airtight container. Refrigerate for up to 3 days.

How to Make Potato Chicken Cutlets

Rinse the potatoes thoroughly, brushing the skin to remove any dirt residue, then place them in a pan and cover them with cold water, bring to the boil and cook for about 40 minutes or until you can pierce them with a fork.

Once cooked, pass them through a potato masher and collect the pulp in a bowl.

Take care of the chicken: place the breast on a cutting board, remove the excess fat and, if present, the side bones, then cut the meat into cubes.

At this point, transfer it into the jug of a kitchen mixer and blend it until you get a smooth consistency.

Transfer the finely ground chicken to the bowl with the mashed potatoes.

Add the grated Parmesan cheese and mix carefully with a spoon until you obtain a uniform and compact mixture.

With wet hands, take pieces of dough and shape them into oval medallions, slightly flattened.

Beat the eggs in a bowl together with the salt, then pass the cutlets first in the egg, then in breadcrumbs.

Press the breadcrumbs onto the cutlet, so that the breading adheres completely.

Heat a drizzle of oil in a non-stick pan, then cook the cutlets first on one side.

After about 10 minutes, turn them over and continue cooking on the other side, until they are golden brown and crispy.

Enjoy them while still hot and crispy!