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Submitted by Esther S K This came about from wondering what would happen if the mashed potatoes went IN the chicken. It’s a fun twist on your classic Shnitzel, and the lemon gives it an extra burst of flavor. I eat these plain, but dip it in your favorite sauce if you like it that way!
1 and 1/2 pounds chicken cutlets pounded thin
2 cups golden breadcrumbs
2 tablespoons chicken soup mix
4 teaspoons garlic powder
1 tablespoon parsley flakes
1/2 tsp black pepper
4 eggs
juice of 1 lemon
2 large potatoes, cut in chunks
2 cloves garlic
1 tsp rosemary (optional)
1 large onion, diced
oil, for sautéing
salt and pepper to taste
Place potatoes, rosemary and garlic in a pot of boiling, salted water and cook until soft. Drain and mash.
Meanwhile, sauté onions in oil until they start to brown. Place cooked potatoes, garlic and onions into a large mixing bowl and mash until smooth and creamy. Set aside.
Cut Chicken Cutlets into strips about ¾ inch wide, and 2 and 1/2 inches long. Put mashed potatoes in center and roll. Repeat for all remaining pieces.
Set up your breading station. Beat eggs and lemon in one bowl. Combine breadcrumbs and seasonings in another bowl. Dip rolled chicken pieces in breadcrumb mixture, then egg mixture, and then breadcrumb mixture again.
Heat oil for deep frying in a pot. Add chicken, and fry till golden.
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