Potato Chip Schnitzel with a Thai Nectarine SlawAdd To My Recipes
12 pieces thin chicken cutlets
2 cups Glicks Potato Starch
Nutola Cottonseed Oil, for frying
1/4 teaspoon salt
1 teaspoon black pepper
1 tablespoon Gefen Garlic Powder
3 eggs, beaten
3 cups Absolutely Gluten Free Potato Crisps that have been gently crushed by hand
4 cups Absolutely Gluten Free Potato Crisps crumbs (crushed by hand or in a food processor until they resemble fine bread crumbs)
1 purple onion, diced
1/4 teaspoon pepper
1 teaspoon salt
6 6-inch stems from cilantro (leaves removed), finely chopped
1-2 thai chiles, finely chopped (or any small spicy red pepper) (optional)
3 tablespoons sugar
1/2 cup lime juice
1 cup roasted, salted cashews, roughly chopped
3 cups shredded purple cabbage
4 nectarine or peaches (that are still slightly firm), halved and thin
For the Chicken
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 one to two inches of oil in a frying pan. When oil is hot add only two to three 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 two to three minutes on the first side and then flip and fry for an additional one to two minutes on the second side. Remove from pan and place on a cooling rack to allow any excess oil to drip off.
For the Slaw
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 four to five minutes.
Place 1/4 cup of slaw over each piece of schnitzel to serve.
Note: This recipe provided with permission from kosher.com.
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