Crispy Potato-Crusted Chicken Breast with Rice

The special feature of this "shaggy" chicken breast is the crisp coating made from grated potato, which gives the meat a "shaggy" look. It stays juicy inside and crunches golden outside – with steamed rice it is a real favourite.

1. Cut the 700 g chicken breast into thin slices and pound them lightly.

2. Salt and pepper them, and rub them with the 2 cloves crushed garlic.

3. Grate the 400 g potato finely and squeeze out its liquid well (this is the secret of the crunch).

4. Toss the meat first in the 150 g flour, then in the 2 beaten eggs, and finally in the grated potato, pressing it on well.

5. In the 2 tablespoons hot oil fry both sides golden over a medium heat, so the meat cooks through too.

For the rice:

6. Cook the 300 g rice in the 600 ml salted water under a lid until fluffy.

7. Serve the shaggy chicken breast with the steamed rice.

Tip: It is especially good with garlic sour cream.