The One-Pan Chicken Recipe That Outsmarts Fried Cutlets

Crispy, golden, and full of flavor – this clever chicken recipe delivers everything you love about fried cutlets without the fuss.

Instead of breadcrumbs, the secret lies in a layer of grated potatoes that crisp up beautifully in the pan, creating a delicate crunch that gives way to juicy, tender chicken beneath.

A hint of garlic, paprika, and Parmesan ties it all together, making each bite rich and satisfying. It’s proof that sometimes, the smartest recipes are also the simplest.

Ingredients

1 chicken breast
½ tablespoon salt
¼ tablespoon black pepper
½ tablespoon garlic powder
½ tablespoon sweet paprika
3 tablespoons mayonnaise
2 potatoes, peeled and finely grated
1 egg
Salt and black pepper, to taste
1 tablespoon flour
1 tablespoon grated Parmesan cheese
Olive oil, for frying

Prepare And Season The Chicken

Start by slicing the chicken breast into three thin cutlets using a sharp knife. Pound each piece gently with a meat mallet to even out the thickness.

Season both sides with salt, black pepper, garlic powder, and sweet paprika.

Spread a thin layer of mayonnaise over the chicken to help the spices stick and keep the meat juicy as it cooks.

Cut each piece in half to make six smaller chops and let them marinate while preparing the coating.

Make The Potato Coating

Peel and finely grate the potatoes, then transfer them to a bowl.

Add one egg, a pinch of salt and black pepper, a tablespoon of flour, and a tablespoon of grated Parmesan cheese.

Stir until the mixture is well combined and forms a slightly thick, sticky consistency that will cling easily to the chicken.

Fry The Chicken Cutlets

Heat a generous drizzle of olive oil in a large skillet over low to medium heat.

Take each marinated chicken piece and press the potato mixture firmly onto both sides to create an even coating.

Place the coated cutlets in the skillet and let them cook undisturbed for about seven minutes, allowing the potato crust to turn golden and crisp.

Finish And Serve

Carefully flip each piece and cook the other side for another seven minutes until both sides are deeply golden and the chicken is cooked through.

Once done, transfer them to a plate lined with paper towels to absorb any excess oil.

Serve the cutlets warm – their crispy exterior and tender interior make them irresistible on their own or alongside a light salad or dipping sauce.