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12 slices thin chicken cutlets, about 2-3 pounds
4 tablespoons oil
4 large eggs
3/4 cup Manischewitz Potato Starch
1 and 1/2 teaspoons turmeric
1 and 1/2 teaspoons garlic powder
1/2 teaspoon ground ginger
3/4 teaspoon salt
heaping 1/4 teaspoon black pepper
2 (5-ounce) bags Heaven and Earth Veggie Salad Toppers
1 cup Haddar Gluten-Free Japanese Style Panko crumbs
Preheat oven to 450 degrees Fahrenheit.
Place two tablespoons oil on each of two jellyroll pans. Use a pastry brush to coat the entire pan with oil. If you need to bake a third batch, add one tablespoon oil to the pan and then heat the pan.
Place the eggs into a shallow bowl and beat well. Place the potato starch into another shallow bowl. Add the turmeric, garlic powder, ginger, salt and pepper and mix well. Place the veggie sticks into the bowl of a food processor and chop into very small pieces. Place into a shallow bowl. Add the panko and mix well.
Dip each piece of chicken into the potato starch to coat completely, shaking off excess, then into the beaten eggs, letting the excess drip off for at least 15 seconds, and then press into the crumb mixture to completely coat the chicken. Place the pieces on a dinner plate once they are ready.
Line a cookie sheet with aluminum foil and place a cooling rack on top.
When the oven is preheated, place the oil-coated pans into the oven and heat for five minutes.
When the pans are hot, carefully remove one pan at a time and add the schnitzel pieces, without touching each other. Place back into the oven and bake for ten minutes. Turn over and bake for another five minutes. Rotate the pans halfway through so each pan has a turn on the bottom rack. Place baked schnitzel on the cooling rack to cool, to retain the maximum crunchiness, until serving.
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