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Coating the schnitzel with potato chips instead of bread crumbs is a great alternative to use on Passover, if someone cannot have the traditional breadcrumb coating, or just to switch things up a bit. The chips become nice and golden, and super crunchy! Serve this plain, or with a yummy dipping sauce!
4 large eggs
freshly ground black pepper
1 bag (6 ounces) Manischewitz Potato Chips, crushed
8 thinly sliced boneless chicken breast cutlets
neutral oil
honey mustard (optional, kitniyot)
Set aside two large baking sheets. Line only one with paper towels.
In a shallow bowl, beat the eggs and season with pepper. Fill a second shallow bowl with crushed potato chips.
Working with one chicken cutlet at a time, dredge the chicken in the egg mixture to coat thoroughly. Coat chicken with potato chips, pressing gently to coat both sides. Place on baking sheet (without the paper towels). Repeat with remaining chicken.
In large skillet, heat 1/4 to 1/2 inch of oil over medium-high heat.
When oil is hot, carefully add chicken; cook two to three minutes per side. For crispier chicken do not over-crowd skillet.
Transfer chicken onto paper towel-lined baking sheet to drain. Repeat with remaining chicken.
Serve chicken warm with honey mustard, if desired.
Photography and Styling by Tamar Teitelbaum
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