Mix together the potato starch, salt, sugar, and baking powder. Set aside.

With a whisk, mix together eggs, lemon juice, and lemon rind. Add the dry mixture to this and whisk together. It should have the consistency of cake batter.

Pound the chicken cutlets so they will be fully cooked when fried. Leave the cutlets whole or cut into smaller pieces (see photo). Dip the pieces into the batter, making sure to fully coat them. Deep fry them in oil for five to eight minutes on each side. Set them aside.

Put all the ingredients in a small pot. Cook and stir until thickened.

Put the schnitzel pieces on a large platter with the dipping sauce in a small glass bowl in the center. Decorate with twisted lemon slices on top, if desired. Serve with mashed potatoes and/or a medley of grilled zucchini, onions, and red peppers (during the year, it goes well with rice).