Boil the potatoes

• Peel and cube the potatoes and place them in a stockpot.
• Cover with cold water, add salt and bring to a boil.
• Cook until fork tender, then drain.

Prepare the breading station

• Set up three bowls: flour in one, beaten eggs with a splash of vinegar in another, and bread crumbs mixed with parmesan, garlic powder, onion powder, smoked paprika, Italian seasoning, chicken seasoning and roasted garlic and herb seasoning in the third.

Bread the chicken cutlets

• Season the cutlets with salt, pepper and chicken seasoning.
• Dredge each cutlet in flour, then egg, then press firmly into the seasoned bread crumbs.

Fry the cutlets

• Heat olive oil in a frying pan over medium heat.
• Fry the cutlets until golden and cooked through, about 4 minutes per side.
• Drain on paper towels.

Make the garlic mash

• Mash the drained potatoes with butter and warm milk until smooth.
• Stir in the minced garlic, grated parmesan, garlic powder, salt and pepper.
• Taste and adjust the seasoning.

Serve

• Serve the crispy chicken cutlets over the garlic parmesan mash.