Hash Brown Chicken Cutlets
Hash Brown Chicken Cutlets
Ingredients
For the Chicken
- 2 boneless, skinless chicken breasts, about 1 1/2 pounds total, sliced horizontally into 4 cutlets
For the Hash Brown Coating
- 1 large russet potato, about 1 pound, peeled and finely grated
- 1/2 cup grated Parmesan cheese
For the Breading Station
- 1/2 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
- 2 large eggs, beaten
For Frying and Finishing
- 1/2 cup vegetable oil, or other high-heat cooking oil, as needed for frying
- 1/2 teaspoon flaky sea salt, for sprinkling
Instructions
- 1
Prepare the potato: Peel and finely grate the russet potato. Place the grated potato in a fine-mesh sieve and rinse under cold water until the water runs clear. Transfer the rinsed potato to a clean kitchen towel and squeeze out as much excess moisture as possible. This step is crucial for crispy cutlets.
⏱️ 5 min
- 2
Make the coating mixture: In a shallow dish, combine the squeezed grated potato with the grated Parmesan cheese. Mix well with a fork to ensure the cheese is evenly distributed throughout the potato. Set aside.
⏱️ 2 min
- 3
Prepare the chicken: Place each chicken breast on a cutting board. Carefully slice each breast horizontally through the middle to create two thinner, even-sized cutlets. You should have 4 cutlets in total.
⏱️ 3 min
- 4
Set up the breading station: In a second shallow dish, whisk together the all-purpose flour, garlic powder, onion powder, paprika, 1/4 teaspoon salt, and black pepper. In a third shallow dish, beat the large eggs.
⏱️ 3 min
- 5
Bread the chicken cutlets: Dredge each chicken cutlet first in the seasoned flour, ensuring it's fully coated and shaking off any excess. Next, dip it into the beaten egg, allowing any excess to drip off. Finally, coat generously with the potato and Parmesan mixture, pressing firmly to ensure the potato adheres well to the chicken. Repeat for all cutlets.
⏱️ 7 min
- 6
Pan-fry the cutlets: Heat the vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F). Carefully place 2 cutlets into the hot oil, ensuring not to overcrowd the pan. Cook for 4 to 6 minutes per side, or until they are super golden-brown, crispy, and the chicken is cooked through to an internal temperature of 165°F. Adjust heat as needed to prevent burning.
⏱️ 10 min•🌡️ 350
- 7
Finish and serve: Transfer the cooked cutlets to a plate lined with paper towels to drain any excess oil. Repeat with the remaining cutlets. Immediately sprinkle the cooked cutlets with flaky sea salt. Slice into pieces and serve hot, accompanied by your favorite side dishes.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Hash Brown Chicken Cutlets
Ingredients
For the Chicken
- 2 boneless, skinless chicken breasts, about 1 1/2 pounds total, sliced horizontally into 4 cutlets
For the Hash Brown Coating
- 1 large russet potato, about 1 pound, peeled and finely grated
- 1/2 cup grated Parmesan cheese
For the Breading Station
- 1/2 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
- 2 large eggs, beaten
For Frying and Finishing
- 1/2 cup vegetable oil, or other high-heat cooking oil, as needed for frying
- 1/2 teaspoon flaky sea salt, for sprinkling
Instructions
- 1
Prepare the potato: Peel and finely grate the russet potato. Place the grated potato in a fine-mesh sieve and rinse under cold water until the water runs clear. Transfer the rinsed potato to a clean kitchen towel and squeeze out as much excess moisture as possible. This step is crucial for crispy cutlets.
⏱️ 5 min - 2
Make the coating mixture: In a shallow dish, combine the squeezed grated potato with the grated Parmesan cheese. Mix well with a fork to ensure the cheese is evenly distributed throughout the potato. Set aside.
⏱️ 2 min - 3
Prepare the chicken: Place each chicken breast on a cutting board. Carefully slice each breast horizontally through the middle to create two thinner, even-sized cutlets. You should have 4 cutlets in total.
⏱️ 3 min - 4
Set up the breading station: In a second shallow dish, whisk together the all-purpose flour, garlic powder, onion powder, paprika, 1/4 teaspoon salt, and black pepper. In a third shallow dish, beat the large eggs.
⏱️ 3 min - 5
Bread the chicken cutlets: Dredge each chicken cutlet first in the seasoned flour, ensuring it's fully coated and shaking off any excess. Next, dip it into the beaten egg, allowing any excess to drip off. Finally, coat generously with the potato and Parmesan mixture, pressing firmly to ensure the potato adheres well to the chicken. Repeat for all cutlets.
⏱️ 7 min - 6
Pan-fry the cutlets: Heat the vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F). Carefully place 2 cutlets into the hot oil, ensuring not to overcrowd the pan. Cook for 4 to 6 minutes per side, or until they are super golden-brown, crispy, and the chicken is cooked through to an internal temperature of 165°F. Adjust heat as needed to prevent burning.
⏱️ 10 min•🌡️ 350 - 7
Finish and serve: Transfer the cooked cutlets to a plate lined with paper towels to drain any excess oil. Repeat with the remaining cutlets. Immediately sprinkle the cooked cutlets with flaky sea salt. Slice into pieces and serve hot, accompanied by your favorite side dishes.
⏱️ 5 min