Potato Crusted Chicken
User Reviews
4.8
15 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
50 mins
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Servings
4 servings
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Calories
729 kcal
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Course
Main Course
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Cuisine
German
Potato Crusted Chicken
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Potato crusted chicken with Parmesan: tender chicken breast pieces with crispy potato and Parmesan coating.
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Ingredients
- 1 ½ lb chicken breast boneless and skinless
- 1½ 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
Instructions
- 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.
Nutrition Information
Show Details
Serving
1/4 of the dish
Calories
729kcal
(36%)
Carbohydrates
44g
(15%)
Protein
60g
(120%)
Fat
34g
(52%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
24g
Trans Fat
1g
Cholesterol
237mg
(79%)
Sodium
709mg
(30%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 729 kcal
% Daily Value*
| Serving | 1/4 of the dish | |
| Calories | 729kcal | 36% |
| Carbohydrates | 44g | 15% |
| Protein | 60g | 120% |
| Fat | 34g | 52% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 24g | 141% |
| Trans Fat | 1g | 50% |
| Cholesterol | 237mg | 79% |
| Sodium | 709mg | 30% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
15 reviews
Excellent
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