- 3 pounds of Chicken Breasts
- 3 Eggs
- 1/2 cup Flour
- 14 ounce package of Fresh Shredded Hash Browns Potatoes
- Butter
- Set up a little assembly line with chicken, flour, eggs, and potatoes.
- Pound out your chicken on both sides, so they are of a uniform thickness. If they are really thick you might need to slice them in half to make them thinner.
- Dredge your chicken through the flour, and then the egg. Place the chicken on top of the potatoes.
- Pat potatoes on to the top of the chicken. Flip the chicken over and do it again to that side.
- Once the potatoes are on the chicken, it is delicate to move, but place the potato coated pieces on a plate that can go in the fridge. If the potato falls off just put it back on and pat it down. It will adhere better once it begins cooking. Place in the fridge for 15-20 minutes.
- Melt the butter in your frying pan. Set heat to medium high. Start frying. Lift up slightly on the edges to see if it is time to turn the chicken over. Use a metal flipper to carefully turn the chicken over. Temp your chicken and remove it from the pan when it reaches 160 degrees, or cook to 165 degrees for crispier hash browns.
- Enjoy your Shredded Potato Crusted Chicken Cutlets!
Source: The Freshman Cook
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