Ingredients
For the chicken:
- 12 thin chicken cutlets
- 4 cups potato chip crumbs (salty potato chips crushed by hand or in a food processor until they resemble fine breadcrumbs)
- 3 cups potato chips gently crushed by hand (they should look like broken potato chips, not crumbs)
- 2 cups potato starch
- 3 eggs, beaten
- 1 Tbsp garlic powder
- 1 tsp black coarsely ground black pepper
- ¼ tsp kosher salt
- oil, for frying
For the slaw:
- 4 nectarines or peaches (slightly firm), halved and thinly sliced
- 3 cups shredded purple cabbage
- 1 purple onion, diced
- 1 cup roasted, salted cashews, roughly chopped
- ½ cup lime juice
- 3 Tbsp sugar
- 1–2 Thai chilies, finely chopped, or any small, spicy red pepper (optional)
- ½ cup cilantro leaves, finely chopped
- 1 tsp kosher salt
- ¼ tsp coarsely ground black pepper
Instructions
- In a large bowl, combine all potato chips and potato starch.
- In a second bowl, combine eggs, garlic powder, pepper and salt.
- Dip each cutlet 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 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 1-2 minutes on the second side.
- Transfer from pan to a cooling rack to allow any excess oil to drip off.
- To make the slaw, in a large bowl, toss together sliced peaches, cabbage, onion and cashews.
- In a small bowl or jar with a tightly fitting lid, combine remaining ingredients. Mix or shake well to dissolve the sugar.
- Toss with slaw; marinate for 4-5 minutes.
- To serve, place ¼ cup slaw over each piece of schnitzel.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Entree
- Method: Stovetop
- Cuisine: Israeli