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Recipe by Faigy Grossmann

Beet-and-Potato Crusted Chicken

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Beet-and-Potato Crusted Chicken
Meat Meat
Easy Easy
6 Servings
Allergens

Contains

- Egg
1 Hour, 10 Minutes
Diets
- Gluten Free

This may seem more appropriate for Chanukah, but with beets and potatoes in abundance throughout Pesach, I thought it would be an ideal Chol Hamoed dinner. The “latke” crust keeps the chicken so moist, and it doesn’t hurt that it’s got beautiful color as well. A Food Fight, Round 4 Recipe

Ingredients

Chicken

  • 7 boneless chicken cutlets, tenderized and halved

  • 2 eggs

  • 2 cups shredded russet potatoes

  • 3 cups Gefen Organic Beets, julienned

  • 1 onion, grated

Wine Pairing

Ramon Cardova Albarino

Directions

Make the Chicken

1.

In a large bowl, mix eggs, potatoes, beets, onion, salt, and pepper.

2.

Coat chicken in potato starch and then in potato-beet mixture. Pat on the potato mixture so it sticks well.

3.

Heat oil in a frying pan and fry the chicken for about five minutes per side.

Recipe tags

beets chicken chicken cutlets decadentcookie Faigy Grossmann food fight foodfight fried schnitzel gluten free passover shnitzel Pesach shnitzel shnitzle
Beet-and-Potato Crusted Chicken

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bassie weinberg
bassie weinberg
2 years ago

Can i use sweet-potato instead of the russet potatoes?

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Raquel
Raquel
Reply to  bassie weinberg
2 years ago

You should be able to.

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wpdiscuz   wpDiscuz

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