Recipe: Potato Chip Schnitzel

By Jamie Geller

After showcasing pictures of my “new” oven/stovetop thing-a-ma-jiggy, people want to know what I’m cooking on my itty-bitty playhouse stove?

Understand that our entire world has been turned upside down and inside out with this move to Eretz Yisroel.

These last two months feel like one long day interspersed with lots of little naps. So it’s important that my cooking purposefully remain the same.

I find myself cooking comfort foods, anything that will remind my family that nothing has really changed, that we’re still eating as we used to, that all our favorites are here.

Familiar foods remind us that though everything looks different, feels different, is different, we’re home. It’s funny that in many unforeseen ways we actually fit right in to the culinary culture of this place.

Moving to the schnitzel capital of the world feels right for I’ve been a regular schnitzel-macher for years. I like to switch from bread crumbs, to cornflake crumbs, to crushed pretzels. This crushed potato chip version is a personal fave.

Potato Chip Chicken Schnitzel

Prep Time : 10 min
Cook Time : 12 min
Ready Time : 22 min

Servings: 8

Ingredients:
4 eggs, beaten
freshly ground black pepper
2 crushed potato chips
8 thin sliced chicken breasts
Canola oil for frying
Honey mustard, optional

Directions:
1. Prepare 2 baking sheets. Line only one with paper towels.
2. Places eggs in a shallow bowl, season with pepper.
3. Fill a second shallow bowl with crushed potato chips.
4. Working with one cutlet at a time in assembly line fashion, submerge the chicken in the beaten eggs to coat thoroughly. Then cover with potato chips pressing gently to coat both sides.
5. Place on baking sheet without the paper towels.
6. Repeat with remaining chicken.
7. Place a large saute pan with 1/4 to 1/2 inch of oil over medium high heat.
8. Once oil is shimmering and hot fry chicken 2 to 3 minutes per side. For crispy chicken do not overcrowd the pan. Transfer to drain on the paper towel lined baking sheet.
9. Repeat with remaining chicken.
10. Serve warm with honey mustard.

This month’s Joy of Kosher with Jamie Geller magazine (did you read about our merge with Bitayavon?), is a special edition issue dedicated to Israel – the markets, the street foods, the breads, the desserts and a spread on Quick & Kosher salads (not 1 leafy green to check!) from my “new” Israeli kitchen to yours.

So be sure to pick up a copy of the Nov/Dec issue which also features Chanukah favorites like, 5-minute party food, latkes in 3 colors, party menus and cream cheese filled chocolate topped donuts or subscribe.

Jamie Geller is the author of best-selling Quick & Kosher cookbook series and the online cooking show, creator of the Joy of Kosher magazine and the website joyofkosher.com.