These crispy schnitzel pieces are moist and tender with a golden nutty coating. When I tested this recipe, everyone ran into the kitchen to see what smelled so good.

Directions

1. Pound the cutlets until they’re thin. Place egg white in a shallow bowl and beat lightly. In a plate, combine the pecans, potato starch, salt, and pepper.

2. Either leave the cutlets whole (I cut them in half lengthwise) or cut into smaller pieces. Dip each piece into egg white and then into the pecan mixture. In a large frying pan, brown the cutlets in oil over a medium flame for approximately six minutes on each side.

Tips:

These pair really well with sweet potato “chips”: cut sweet potato into sticks; sprinkle with oil; and season with salt, pepper, and fresh chopped rosemary (if you use it). Grill in oven until brown and crispy.

Notes:

I tried baking these as well. I cut them into smaller pieces, put them on an oiled pan, covered the pan and baked it at 375 degrees Fahrenheit (190 degrees Celsius) for 15 minutes on each side. Then I uncovered them and baked an additional five minutes.