Chicken Cutlets with Green Tea and Turmeric, Served with Roasted Potatoes

Name: Chicken Cutlets with Green Tea and Turmeric, Served with Roasted Potatoes
Ingredients: 1.1 lbs sliced chicken breast (500 g); 2 eggs; Breadcrumbs; leaves Green tea; 1 teaspoon turmeric; Black pepper; Vegetable oil (for frying); 1 lb potatoes (450 g); leaves Sage; Extra virgin olive oil; Salt; 2 tablespoons mustard; 1 tablespoon mayonnaise

Francesca Diomede @franci_diomede22

Today I'm sharing a recipe for chicken cutlets, a favorite among both kids and adults. The special touch is in the breading, which I flavored with turmeric, green tea leaves my friend Anna brought me from Kenya, and black pepper.

Francesca Diomede @franci_diomede22

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Ingredients

1.1 lbssliced chicken breast (500 g)
2eggs
Breadcrumbs
leavesGreen tea
1 teaspoonturmeric
Black pepper
Vegetable oil (for frying)
1 lbpotatoes (450 g)
leavesSage
Extra virgin olive oil
Salt
2 tablespoonsmustard
1 tablespoonmayonnaise

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Steps

1

Wash, peel, and cut the potatoes. Boil them in plenty of salted water with 1 tablespoon of vinegar for five minutes. Let them cool slightly. Arrange the potatoes on a baking sheet lined with parchment paper, drizzle with extra virgin olive oil, sprinkle with salt and sage leaves. Bake at 375°F (190°C) until golden, about 30 minutes.
2

In a bowl, combine the mustard and mayonnaise. Mix well and set aside.
3

Lightly pound the chicken slices. Dip them in beaten eggs, then coat with breadcrumbs mixed with green tea leaves, turmeric, and black pepper.
4

Fry the cutlets in hot vegetable oil until golden brown. Drain on a plate lined with paper towels. Serve hot with the roasted potatoes and mustard sauce.

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Francesca Diomede @franci_diomede22

Published in the US on July 04, 2026 14:01

Adoro cucinare e fare lavorare la fantasiala trovo la più bella espressione dell'amoree ogni piatto diventa originaleil mio profilo Instagram e' @francidiomede