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If we swapped the word “fries” for “schnitzel,” this dish is exactly what it sounds like. This is the perfect crowd-pleaser for a crowd of hungry people… just make sure there’s something green nearby to balance all the richness.
2 pounds (910 grams) chicken breast
1 cup Mishpacha Flour
5 eggs
2 tablespoons hickory or barbecue seasoning
2 cups Gefen Cornflake Crumbs
2 teaspoons salt
oil, for frying
2 onions, diced and sautéed
1 6-ounce (170-gram) package pastrami, diced and crisped
1 6-ounce (170-gram) package beef fry, diced and crisped
Gefen Garlic Mayo or kewpie mayo
Lay chicken on a cutting board and secure with your non-dominant hand. Cut the chicken in thirds widthwise until you have very thin cutlets. Cut into thin strips so they resemble French fries.
Set up a dredging station, arranging flour in one plate or shallow bowl, eggs seasoned with hickory seasoning in a second, and cornflake crumbs seasoned with salt in a third. Dredge and bread chicken.
Heat oil in a pot and fry chicken fries in batches. Drain on a cooling rack lined with paper towels.
On a large platter, arrange chicken fries. Cover in sautéed onion, pastrami, and beef fry. Drizzle with garlic mayo, spicy mayo, and barbecue sauce.
Food and Prop Styling by Atara Schechter
Photography by Hudi Greenberger
How Would You
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Do you fry the beef fry with the fat on it/
Thank you
yum yum a real win win
how do you crisp the pastrami and beef fry?
In a frying pan.
so heaven!