Mashed Potatoes with Chicken Cutlet

Peel the potatoes, cut into equal pieces and place in a pot. Cover with water, add half of the salt and cook after boiling for 15–20 minutes, until the pieces are easily pierced with a fork.

While the potatoes are cooking, mix the ground chicken with finely grated onion, egg and breadcrumbs. Add salt and black pepper, mix for 2–3 minutes and slap the mixture against the bowl a few times.

Let the mixture rest for 10 minutes so the breadcrumbs absorb the moisture. With wet hands, shape into 4 equal flat cutlets.

Heat oil in a skillet. Fry the cutlets over medium heat for 3–4 minutes on each side until golden brown. Cover with a lid, reduce the heat and cook for another 7–10 minutes until the chicken is cooked through.

Drain the water from the cooked potatoes. Separately, heat the milk until hot, but do not boil. Add butter to the potatoes and gradually pour in the milk.

Mash the potatoes with a potato masher until smooth, taste and add more salt if needed. Do not use a blender, or the mash will turn gluey.

Plate the mash, place a chicken cutlet next to it and serve hot.