Crispy potato-crusted chicken cutlets fried until golden brown with a juicy, tender center.

1 1/2 pounds russet potatoes, unpeeled

1 ounce finely grated Parmesan cheese

1/4 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon paprika

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon black pepper

2 large eggs, beaten

2 large boneless, skinless chicken breasts (about 7 ounces each), brought to room temperature

1 cup vegetable oil, for frying

Extra salt, for serving

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1. Grate the potatoes using the large holes of a box grater. Place in a bowl and cover with cold water. Swish until the water turns cloudy.

2. Squeeze the potatoes in handfuls to remove water. Transfer to a towel and twist tightly to remove excess moisture. Pat very dry.

3. Mix dried potatoes with Parmesan. Do not salt.

4. Combine flour, salt, paprika, onion powder, garlic powder, and black pepper in a dish. Place eggs in another dish.

5. Slice chicken breasts horizontally to create four cutlets. Pound if needed for even thickness.

6. Coat each cutlet in seasoned flour, then egg, then press firmly into potato mixture.

7. Heat oil in a skillet to 350°F.

8. Fry cutlets 3–4 minutes per side until golden brown and internal temperature reaches 165°F.

9. Transfer to wire rack to drain. Sprinkle lightly with salt and serve hot.

Drying the potatoes thoroughly ensures maximum crispiness.

Do not overcrowd the pan when frying.

Reheat leftovers in the oven to maintain crunch.