Leftover mashed potatoes are usually unheard of in our house, but this weekend for thanksgiving, I made wayyy too much and was left with a couple cups of leftover mashed potatoes. These pizza cutlets worked perfectly as the chicken and vegetable stuffing sits perfectly between the mashed potatoes and is covered in egg and breadcrumbs.
If you want to use them immediately they work perfectly. But they can also be frozen for another day and can stay in the freezer for up to 2 months. Not that they ever last that long in our house.
Preparation Time 20 minutes
Cook Time 10 minutes
2 cups mashed potatoes
1 cup boiled chicken- shredded
1 cup mozzarella and cheddar cheese- shredded
1 green pepper- chopped
1 tomato- chopped
1/2 onion- chopped
1 teaspoon salt
1 teaspoon black pepper
1/2 cup pizza sauce
2 tablespoon oil
Bread crumbs- as needed
Flour- as needed
Oil for deep frying
Combine the mashed potatoes, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Mix well and set them aside.
Place the oil in a pan, add the chicken and chopped vegetables. Fry for 2-3 minutes. Add 1/2 teaspoon salt and pepper.
Add the pizza sauce. Mix well and switch off the heat.
To assemble the cutlets: flatten out some of the mashed potatoes, scoop on some shredded cheese and some of the chicken mixture. Top with some more mashed potatoes and shape into cutlet shapes.
Dip the cutlets in flour, beaten eggs and then in breadcrumbs.
To fry these: Heat 1 inch oil to 170c. Fry 2 or 3 of these cutlets at once, for 3-4 minutes on each side until golden and crispy.
Serve with extra pizza sauce.