Today, in honor of one of Benji’s favorite Dartmouth meals, Chicken Monday, which consisted of fried chicken cutlet, mashed potatoes with gravy, and canned corn, I recreated the meal on Monday, Dec. 15, 2025. I normally make chicken cutlets with either plain breadcrumbs or Italian breadcrumbs, but I used matzoh meal, and it was the best!!! I actually like it more than with bread crumbs. For the mashed potatoes, I used my food mill, which created the creamiest mashed potatoes I’ve ever made! I used a packet of McKormick turkey gravy and followed the recipe- next time I’ll try their chicken gravy. I used a can of Trader Joe’s yellow corn, which is really perfect!
For 2 people: 1/2 lb. or so (3 cutlets) of McCaffrey’s Bell and Evans thin sliced chicken cutlets
About 1 1/2 cups of matzoh meal on a plate and about 1 tsp. kosher salt and 1/2 tsp. ground black pepper
1 small egg, beaten
- Put 3 cutlets in bowl with beaten egg.
- Coat very well on both sides with matzoh meal which you season well with kosher salt and ground black pepper.
- Refrigerate until ready to fry.
In large Farberware skillet, pour sunflower oil about 1/4 inch deep and heat up. Fry cutlets till nicely browned on both sides. Sprinkle with kosher salt when you turn the chicken to brown the second side.
For mashed potatoes for 2 people:
Cut up about 2 lbs. peeled russet potatoes into largish chunks. Cover with cold water. Put about 1 tablespoon of kosher salt in, too. Bring to a boil, and cook until potatoes are fully cooked.
When potatoes are almost finished cooking, put about 6 tablespoons of salted butter in a pyrex measuring cup along with about 1/2 cup whole milk. Set aside.
When potatoes are ready, drain in colander. Place food mill over the pot you cooked the potatoes, and rice the potatoes.
Heat milk and butter in the microwave till hot, and pour mixture over riced potatoes in the pot. Add about 2 tsp. of kosher salt, and about 1/4 tsp. ground black pepper. Use potato masher to mix the riced potatoes with the milk and melted butter. If you think the potatoes need more liquid, heat up last 2 tablespoons in the stick of salted butter with about 1/4 cup whole milk in microwave till hot and add to your pot and mix. Taste for more salt and pepper.
