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These crispy schnitzel pieces are moist and tender with a golden nutty coating. When I tested this recipe, everyone ran into the kitchen to see what smelled so good.
4 chicken cutlets
1 egg white or 3 tablespoons Haddar Egg Whites
3/4 cup finely chopped pecans
3–4 tablespoons Manischewitz Potato Starch
1/4–1/2 teaspoon salt
pepper to taste
2 tablespoons oil or more if necessary
Pound the cutlets until they’re thin. Place egg white in a shallow bowl and beat lightly. In a plate, combine the pecans, potato starch, salt, and pepper.
Either leave the cutlets whole (I cut them in half lengthwise) or cut into smaller pieces. Dip each piece into egg white and then into the pecan mixture. In a large frying pan, brown the cutlets in oil over a medium flame for approximately six minutes on each side.
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