Potato Chip Shnitsel

Potato Chip Shnitsel
Moshe Wulliger

This is, to a few members of my family, the best version of shnitsel. 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, juicy, right out of the oven piece of shnitsel, but you can easily separate this recipe’s components and serve them on their own. I promise, they are that good!



  • 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
  • 1‚ĀĄ4 tsp kosher salt
  • Oil, for frying


  • 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
  • 1‚ĀĄ2 cup lime juice
  • 3 Tbsp sugar
  • 1-2 Thai chilies, finely chopped OR any small spicy red pepper (optional)
  • 1‚ĀĄ2 cup cilantro leaves, finely chopped
  • 1 tsp kosher salt
  • 1‚ĀĄ4 tsp coarsely ground black pepper


  1. In a large bowl, combine all potato chips and potato starch.
  2. In a second bowl, combine eggs, garlic powder, pepper, and salt.
  3. Dip each cutlet in egg mixture and then into potato chip mixture, using your hands to help press the potato chips onto the chicken.
  4. Heat 1-2 inches of oil in a frying pan.
  5. When oil is hot, add 2-3 pieces of shnitsel to the pan.
  6. It is important not to overcrowd the pan or the shnitsel will steam and not get crunchy!
  7. Fry for 2-3 minutes on the first side and then flip and fry for 1-2 minutes on the second side.
  8. Transfer from pan to a cooling rack to allow any excess oil to drip off


  1. 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.
  2. Toss with slaw; marinate for 4-5 minutes.
  3. To serve, place 1‚ĀĄ4 cup slaw over each piece of shnitsel.

Excerpted from Peas Love and Carrots by Danielle Renov. Copyright 2020 by ArtScroll Mesorah Publications, photos by Moshe Wulliger. Reproduced with permission of the copyright holder. All rights reserved.

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