Crispy Hash Brown Chicken Schnitzel

Chicken schnitzel with a hash-brown shell instead of breadcrumbs: finely grated potato is rinsed of starch, squeezed bone-dry and mixed with Parmesan, then packed onto thin batter-dipped chicken fillets and shallow-fried until the strands turn deep golden. The light cornstarch-flour batter is the glue that keeps the crust attached; the potato is the whole point — every thin strand is an edge that crisps. Juicy chicken inside, a crust that crackles louder than any breadcrumb coating, and it starts with three potatoes and one chicken breast.