Please enter the email you’re using for this account.
Trust me, you’ll be making this winner many times this Yom Tov. Serve with mashed potatoes or pair with the red wine roasted potatoes on the next page.
1 cup Gefen Potato Starch
5 eggs, beaten
6 chicken cutlets (not too thin)
oil, for frying
1/4 cup white wine, such as Tuscanini Cooking Wine
1 teaspoon Gefen Salt
pinch of black pepper (optional)
Set up two shallow dishes on your work surface. Add the potato starch to the first dish and the eggs to the second. Working with one cutlet at a time, coat in the eggs and then in the potato starch.
In a frying pan, heat oil over medium-high heat, until it’s shimmering. Carefully add the cutlets and fry until golden, about four to five minutes per side. Turn off the heat, transfer the cutlets to a plate, and set aside.
In the same pan, combine the wine, salt and pepper (if using). Add the cutlets and cook over low heat until the wine is reduced, about seven to nine minutes, basting about halfway through.
Photography by Chay Berger
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