Potato Crusted Chicken

Sharing is caring!

Potato-crusted chicken with Parmesan: tender chicken breast pieces with crispy potato and Parmesan coating.

You will love this potato crusted chicken! The meat is tender and moist and the coating is crispy and so hearty.

This recipe is a different twist on a schnitzel, better said on a chicken schnitzel. And if you are interested in other schnitzels as well, have a look at this Baked Schnitzel, Pancake Battered Chicken, the German Jägerschnitzel, or the Austrian Wiener Schnitzel.

The potato crust is really delicious, easier to make than one might think at first and you won’t even need to cook an extra starchy side dish anymore, the potato crust is enough for that purpose. A nice garlicky dip and a simple tomato salad made the dish complete.

What do you need?

Potatoes:

• Preferably waxy or semi-waxy potatoes, they will keep their shape better and not turn to a mush.

Chicken:

• Chicken breast which will be cut into smaller pieces weighing approximately 50 g/ 1.7 oz.

Parmesan:

• I always recommend freshly grated Parmesan from a wedge of cheese. I really don’t like the already grated stuff.

Otherwise:

• Eggs
• Dried breadcrumbs – here is how to make your own breadcrumbs, if needed.
• All-purpose flour.

Tips

• Grate the potatoes on the large side of a box grater. Grate them directly onto a clean kitchen towel.
• All you have to do now is to form a bundle with the kitchen towel and squeeze the potatoes very well, trying to release as much liquid as possible from the potatoes. It is important to squeeze away the liquid so that the potato crust can get as crispy as it can get.
• Cut the chicken breast horizontally to obtain two large, thinner pieces. Cut these slices in two vertically, so that you have 4 pieces of schnitzel from 1 breast.
• If the breasts are smaller, slice them only once horizontally, then tenderize them slightly.
• Each piece should weigh more or less 50 g/ 1.7 oz.
• Some bits of the coating will remain in the pan after each batch of schnitzel you are frying. Remove them with a spatula, otherwise, they will cremate in the pan and stick to the other meat pieces.
• Add 1-2 tablespoons more oil to the pan after each batch you are frying.
• Place the fried potato crusted chicken on a baking tray lined with baking paper. Once everything is fried, continue cooking the schnitzel in the oven, about 6-8 minutes until the meat and the potatoes are cooked through.

How to serve?

• The potato crusted chicken is best served immediately.
• Leftovers can be reheated in the oven for about 10 minutes or until heated through.
• Serve with yogurt dip and a salad, either a green salad with yogurt dressing or a tomato and onion salad (as pictured).
• If you want to make the pictured salad: slice about 450 g/ 1 lb tomatoes and mix them with 1 small finely sliced or chopped onion, add 1 tablespoon of sunflower oil and 1 tablespoon of balsamic vinegar and salt and pepper to taste.
• To make the pictured dip: mix 250 g/ 1 cup/ 8.8 oz creamy yogurt with 2 grated garlic cloves, salt, pepper, and finely chopped chives.

More delicious chicken breast?

Cast-Iron Chicken Breast

Baked BBQ Chicken Breast

Baked Panko Parmesan Chicken Breast

Prosciutto Wrapped Chicken Breast

Tender Chicken Breast Fritters