Breaded Cutlets with Mashed Potatoes and Garlic Butter Green Beans

Breaded cutlets were a favorite of mine growing up. This is comfort food at its finest to me.

Breaded Cutlets

Beef, Chicken or Pork Cutlets, sliced thin

Italian Seasoned Breaded Crumbs

Egg, beaten with a splash of Water

Oil for frying

1. Dip cutlets into beaten egg wash and dredge in bread crumb
2. Shallow fry breaded cutlets over medium/high heat or until golden brown.

Mashed Potatoes

5 – 6 Cups Russet Potatoes chopped into 1 inch cubes

1/2 Stick (4 Tablespoons) Butter

2 oz. Cream Cheese

1/3 Cup Sour Cream

1 Teaspoon Onion Powder

1/3– 1/2 Cup Milk

1/2 Teaspoon Garlic Powder

Salt and Pepper to taste

1. Start boiling the potatoes in cold water. Boil until fork tender.
2. Drain the potatoes and add them back to the pot.
3. With a potato masher, combine the potatoes, butter and cream cheese until fully blended.
4. With an electric hand beater, whisk in the milk and sour cream.
5. Once the consistency is achieved, fold in the seasonings.

Garlic Butter Green Beans

2 Cups Green Beans, trimmed (frozen green beans can be used as well)

2 Tablespoons Olive Oil

1/4 Cup Chicken Stock

1 1/2 Teaspoons Minced Garlic

2 Tablespoons Butter

Salt and Pepper to Taste

1. In a skillet over medium/high heat, sauté green beans in olive oil.
2. Add garlic and and heat for 30 seconds, or until fragrant
3. Deglaze the pan with the chicken stock and turn heat to medium.
4. Cover green bean, stirring occasionally until they are tender.
5. Add in butter and remove from heat

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