Golden Potato Crust Chicken Cutlets
Thin chicken cutlets get a crisp potato coating and a lemony pan drizzle for a fast skillet dinner.
Prep: 15 · Cook: 25 · Total: 40 · Serves: 4 · Difficulty: Medium · Rating: 4.9/5 (236 reviews)
INSPIRED BY
An original dinner inspired by crisp potato rosti, quick chicken cutlets, and a bright lemon pan sauce.
Story
Casey loves the little bit of kitchen magic that happens when a potato turns into a crust. The shredded strands brown around the chicken, making a crackly shell that feels much more elaborate than it is. Lemon, broth, and parsley keep the skillet light enough for a weeknight. Put the salad on the table first because these cutlets are best the second they leave the pan.
By Casey
Ingredients
- 4 thin chicken cutlets
- 2 medium russet potatoes, peeled
- 1 large egg
- 1/4 cup all-purpose flour
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- 1 garlic clove, smashed
- 1/3 cup low-sodium chicken broth
- 1 tbsp lemon juice
- 2 tbsp chopped parsley
Instructions
- Pat the chicken dry and season both sides with salt and pepper.
- Coarsely grate the potatoes, squeeze them very dry, and toss them with the egg and flour.
- Press a thin layer of the potato mixture firmly onto one side of each cutlet.
- Heat the olive oil in a large skillet, potato-side down, and cook for 5 to 6 minutes until deeply golden.
- Flip the cutlets and cook for 4 to 5 minutes until the chicken reaches 165 F, then transfer to a plate.
- Add the butter and garlic to the skillet, pour in the broth and lemon juice, scrape up the browned bits, then spoon the drizzle over the cutlets and finish with parsley.
Chef Tips
- Squeeze the shredded potatoes in a towel until no liquid drips out.
- Keep the potato layer thin so it cooks through before the chicken overcooks.
- Work in two batches if the skillet feels crowded.
- A box grater gives the potato the right texture for a crisp crust.
Cook's Notes
- Press the potato mixture on firmly so it bonds to the chicken.
- Squeeze the potatoes very dry for maximum crispness.
- Keep the oil hot but not smoking while the crust browns.
- Check the chicken with a thermometer rather than cutting it open.