Hash Brown Chicken Cutlet by Recipescout

Ingredients

• 2 medium russet potatoes, peeled
• 2 boneless skinless chicken breasts
• 1/2 cup grated Parmesan cheese
• 1/2 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1 large egg, beaten
• 3 tbsp neutral oil (vegetable or avocado)

Instructions

1. Grate the potatoes on a box grater, then place in a bowl of cold water and rinse for 1 minute to remove excess starch.
2. Transfer grated potato to a clean kitchen towel and squeeze out as much moisture as possible — the drier the better.
3. In a bowl, combine the squeezed potato with the grated Parmesan and mix well.
4. Slice each chicken breast horizontally through the center to create 2 thin cutlets per breast.
5. Mix flour with salt, pepper, and garlic powder in a shallow dish. Dredge each cutlet through the seasoned flour, shaking off excess.
6. Dip the floured cutlet into the beaten egg, letting excess drip off.
7. Press each cutlet firmly into the potato-Parmesan mixture, coating both sides evenly.
8. Heat oil in a large skillet over medium-high heat until shimmering. Add cutlets and fry for 4–5 minutes per side until deep golden brown and cooked through (internal temp 165°F).
9. Transfer to a wire rack or paper towel-lined plate and rest for 2 minutes before serving.