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?
- Preferably waxy or semi-waxy potatoes, they will keep their shape better and not turn to a mush.
- Chicken breast which will be cut into smaller pieces weighing approximately 50 g/ 1.7 oz.
- I always recommend freshly grated Parmesan from a wedge of cheese. I really don't like the already grated stuff.
- Dried breadcrumbs – here is how to make your own breadcrumbs, if needed.
- All-purpose flour.
- 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?
Potato Crusted Chicken
- 1 ½ lb chicken breast boneless and skinless
- 1 ½ lb waxy or semi-waxy potatoes
- ¾ cup Parmesan freshly grated
- 5 tablespoons dried breadcrumbs
- 2 large eggs
- 2 tablespoons all-purpose flour
- about 6 tablespoons vegetable oil or more if needed
- fine sea salt and black pepper
- Preheat the oven to 175 degrees Celsius/ 350 degrees Fahrenheit. Line a baking sheet with baking paper.
- Cut each chicken breast horizontally to obtain two large, thinner pieces. Next, cut these slices in two vertically so that you have 4 pieces of schnitzel from 1 chicken breast; each piece should weigh approximately 50 g/ 1.7 oz.
- Tenderize: If the chicken breasts are smaller, cut them only once horizontally and tenderize gently. Place each chicken piece between two sheets of plastic foil and tenderize slightly using a meat mallet or a heavy saucepan. Sprinkle the chicken generously with salt and pepper.
- Prepare potatoes: Clean and peel the potatoes. Grate them roughly using the large side of a box grated directly onto a clean kitchen towel. Form a bundle with the kitchen towel and squeeze the potatoes very well, trying to release as much liquid as possible from the potatoes.
- Combine: Place the squeezed potatoes in a large casserole dish. Add the Parmesan and the dried breadcrumbs. Mix very well.
- Place the flour on a plate and whisk the eggs lightly in a shallow bowl.
- Coat the chicken pieces in flour, shake to remove the excess, dip them in the eggs, and coat with the potato-Parmesan mixture. Press lightly to ensure that the coating is holding its place.
- Fry: Heat a large heavy cast-iron skillet or a thick-bottomed non-stick pan. Add two tablespoons of the oil. When the oil is hot, add the first batch of schnitzel and fry them for about 2-3 minutes on each side until the coating is golden. Place the fried chicken on the baking tray and continue with the second and maybe third batch. Add 1 or 2 tablespoons of oil for each new batch of chicken breast.
- Batches: After each batch, remove the potatoes pieces that might remain in the skillet with a spatula; if you leave them there until all the frying is done, they will burn and stick to the other chicken pieces.
- Bake: When all the pieces are on the baking tray, place them in the oven and bake for about 6-8 minutes or until cooked through.