Hash Brown Coated Chicken Cutlets

By murphy91781

Ingredients

• 2 1/2 cups buttermilk biscuit mix, divided
• 2 eggs
• 1 cup water
• 2 - 3 tsp. black pepper
• 1/2 tsp. slat
• 3 cups frozen IDAHO hash browns, thawed and diced
• 6 thinly sliced chicken cutlets (~1 1/2 lbs.)
• 2 tbsp. olive oil

Details

Servings 6

Preparation

Step 1

1. Preheat oven to 400. In medium mixing bowl, whisk together 2 cups biscuit mix, eggs, water, pepper and salt until smooth; set mixture aside 20 minutes.

2. Place thawed hash browns into shallow bowl. Place remaining biscuit mix in gallon-sized plastic bag; add chicken cutlets, seal bag and shake to coat cutlets. Heat olive oil in large heavy frying pan until hot.

3. Working with one cutlet at a time, remove cutlet from plastic bag, dip in reserved biscuit mixture to coat both sides, and then place cutlet into bowl of hash browns. Pat hash browns onto cutlet.

4. Transfer each cutlet to frying pan (work in batches if they don't all fit). Fry 5 minutes on each side, or until hash browns begin to brown. Transfer cutlets to baking pan and bake 20 minutes or until chicken is no longer pink and potatoes are golden brown.

5. Serve with marinara sauce or ketchup, if desired.