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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
7 boneless chicken cutlets, tenderized and halved
2 eggs
2 cups shredded russet potatoes
3 cups Gefen Organic Beets, julienned
1 onion, grated
1 teaspoon salt
1/4 teaspoon pepper
1 cup Manischewitz Potato Starch (or flour when it’s not Pesach)
oil, for frying
In a large bowl, mix eggs, potatoes, beets, onion, salt, and pepper.
Coat chicken in potato starch and then in potato-beet mixture. Pat on the potato mixture so it sticks well.
Heat oil in a frying pan and fry the chicken for about five minutes per side.
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Can i use sweet-potato instead of the russet potatoes?
You should be able to.