Giant Potato-Crusted Chicken Cutlet

Method

1. Peel and grate the potatoes.
2. Add salt to the grated potatoes, mix, and let rest.
3. Open the chicken breast like a book (butterfly).
4. Season the chicken with pepper, smoked paprika, and salt.
5. Pound the chicken with a meat tenderizer or rolling pin to an even thickness.
6. Squeeze the potatoes tightly to remove excess water.
7. In a bowl, combine the squeezed potatoes, potato starch, breadcrumbs, and black sesame seeds.
8. Set up three shallow dishes: flour, beaten eggs, and the potato mixture.
9. Bread the chicken: first in flour, then in egg, and finally press into the potato mixture, coating evenly.
10. Heat oil for frying to 175–180°C (350–356°F).
11. Fry the chicken until golden brown and cooked through, flipping halfway.
12. Meanwhile, make the rissa mayonnaise: in a tall glass, combine one egg, juice of half a lemon, salt, and rissa (smoked chili paste).
13. Blend with an immersion blender until thick and creamy.
14. Prepare the salad: cut lettuce into julienne strips and add baby spinach (and optional avocado).
15. Dress the salad with a few tablespoons of the rissa mayonnaise and toss gently.
16. Once the chicken is cooked, drain on paper towels.
17. Plate: place a small bowl of the remaining rissa mayonnaise, arrange the salad next to it, set the chicken on the board or plate, and garnish with lemon wedges.