Chicken Cutlets With Smashed Potatoes and Peas

Ingredients

• 1  pound  small new potatoes (about 10)
• kosher salt and black pepper
• 1  10-ounce package frozen peas
• 2  scallions, sliced
• 2  tablespoons  unsalted butter
• 8  small chicken cutlets (about 1 1/4 pounds)
• 2  tablespoons  flour
• 2  tablespoons  olive oil

Directions

1. Place the potatoes in a saucepan with enough water to cover. Add 1 teaspoon salt. Simmer until tender, 15 to 18 minutes, adding the peas in the last 2 minutes; drain. Gently mash with the scallions, butter, and 1/2 teaspoon each salt and pepper.
2. Meanwhile, season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Coat with the flour, shaking off the excess.
3. Heat 1 tablespoon of the oil in a large skillet over medium-high heat and cook half the chicken until golden brown and cooked through, 2 to 3 minutes per side; transfer to plates. Repeat with the remaining oil and chicken. Serve with the potatoes.