This super-crunchy, potato-crusted take on schnitzel started as a latke-inspired Hanukkah treat, but this version is easy and delicious enough to make year-round. Store-bought frozen shredded hash browns, quickly thawed in the microwave, form the base of the coating. The chicken follows a standard dredging procedure: The cutlets are tossed in flour and dipped in eggs to help the hash browns adhere. Press the chicken right over the hash browns to coat both sides and watch the potatoes instantly cling to the cutlets. Using a large turner spatula makes transferring the cutlets to the frying pan seamless. The result is a juicy chicken cutlet with a crispy potato crust that'll make you want to go in for another bite.

News Source : https://www.oregonlive.com/nytcooking/2026/10/791572402-crispy-hash-brown-chicken-cutlets.html