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This is the best schnitzel recipe ever. If it weren’t for the fact that the crumbs were made of deep fried potatoes, I would make this all year long. I love the idea of a cold crunchy salad over a hot, moist, right-out-of-the-oven piece of schnitzel, but you can easily separate this recipe and serve them on their own. I promise, they are that good!
12 pieces thin chicken cutlets
2 cups Gefen Potato Starch
4 cups potato chip crumbs (salty potato chips crushed by hand or in a food processor until they resemble fine bread crumbs)
3 cups potato chips that have been gently crushed by hand (they should look like broken potato chips, not crumbs)
3 eggs, beaten
1 tablespoon Gefen Garlic Powder
1 teaspoon black pepper
1/4 teaspoon salt
flavorless oil for frying
4 nectarine or peaches (that are still slightly firm), halved and thin
3 cups shredded purple cabbage
1 purple onion, diced
1 cup roasted, salted cashews, roughly chopped
1/2 cup Heaven & Earth Lime Juice
3 tablespoons sugar
1-2 thai chiles, finely chopped (or any small spicy red pepper) (optional)
6 6-in. stems from cilantro (leaves removed), finely chopped
1 teaspoon salt
1/4 teaspoon pepper
In a bowl combine both potato chips and potato starch. In a second bowl combine eggs, salt, pepper and garlic powder. Dip each piece of chicken in egg mixture and then into potato chip mixture, using your hands to help press the potato chips onto the chicken.
Heat 1-2 inches of oil in a frying pan. When oil is hot add only 2-3 pieces of schnitzel to the pan. It is important not to overcrowd the pan or the schnitzel will steam and not get crunchy! Fry for 2-3 minutes on the first side and then flip and fry for an additional 1-2 minutes on the second side. Remove from pan and place on a cooling rack to allow any excess oil to drip off.
Slice peaches in half, remove pit and then thinly slice peach. In a bowl combine sliced peaches, cabbage, onion and cashews.
In a small bowl or jar combine the rest of the ingredients. Shake or mix well to dissolve the sugar. Pour over salad and allow to marinate for 4-5 minutes.
Place 1/4 cup of slaw over each piece of schnitzel to serve.
Photography by Tamara Friedman
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