Please enter the email you’re using for this account.
When you coat schnitzel in sweet potatoes, the flavor is so delicious and upscale. It actually does not taste like sweet potatoes at all once it’s fried— everyone at the table will be trying to guess your secret. The outside is crispy, while the kugel-like inside develops a gorgeous pinkish hue. You may never go back to Shake ’n Bake! Thanks to Leah’la Steinwurzel and Surela Rubinfeld for sharing this winner.
3 sweet potatoes
3 eggs, beaten
4 chicken cutlets
Gefen Walnut Oil, for frying
In a food processor fitted with the shredding blade, shred the sweet potatoes. To do this in advance: Place the shredded sweet potatoes in a bowl of water and store in the fridge for up to four days. To freeze, blanch the shredded potatoes by leaving them in a bowl of boiling water for five minutes, then drain and freeze. Pat dry once you remove them from the fridge/freezer.
Place two shallow dishes on your work surface. Add the eggs to the first dish and the grated sweet potatoes to the second.
Working with one cutlet at a time, dip it in the eggs and then coat in the potatoes. (You may need to firmly pat the potatoes onto the cutlet.)
Heat oil in a skillet and fry about five minutes per side, until golden.
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation