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4.8 from 15 votes

Potato Crusted Chicken

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

Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 4 servings
Calories: 729 kcal
Course: Main Course
Cuisine: German

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

    Cup of Yum
  1. Preheat the oven to 175 degrees Celsius/ 350 degrees Fahrenheit. Line a baking sheet with baking paper.
  2. 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.
  3. 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.
  4. 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.
  5. Combine: Place the squeezed potatoes in a large casserole dish. Add the Parmesan and the dried breadcrumbs. Mix very well.
  6. Place the flour on a plate and whisk the eggs lightly in a shallow bowl.
  7. 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.
  8. 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.
  9. 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.
  10. 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

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

% 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.