Recipe by Estee Kafra

Tangy Potato Chip Shnitzel

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Meat Meat
Easy Easy
6 Servings
Allergens

Contains

- Egg
1 Hour
Diets

Shnitzel is always a family favorite, but the flavors of this ingredient combination make this recipe really unique

Ingredients

Main ingredients

  • 1/4 teaspoon dried rosemary, crushed (or more, to taste)

  • 2 (10-oz.) bags potato chips

  • 1/2 teaspoon black pepper

  • 1 teaspoon paprika

Directions

For the shnitzel

1.

Preheat oven to 375 degrees Fahrenheit. Smear a baking sheet with oil until surface area is fully covered. Combine mayonnaise, apricot jam, wine, and rosemary in a large bowl. Crush the chips until fine (I use a rolling pin and roll over the bag). Place crushed chips in a second bowl, mixing in the pepper and paprika.

2.

Dredge chicken in liquid mixture, then coat with dry. Arrange in baking pan. Bake uncovered for 35–40 minutes, until chicken is cooked through, but still moist. Serve warm.

3.

To reheat, cover and bake at 300 degrees Fahrenheit for 20 minutes or until just warmed through.

Tangy Potato Chip Shnitzel

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Hindy Steif
Hindy Steif
5 years ago

limited Ingredients on Pesach I cannot use anything that was commercially made, in other words besides for eggs, salt, sugar, oil, potato starch, & coffee, and meats, chicken, & fish and only vegetables that can be peeled, I cannot use anything. Don’t you have any recipes for me?????????????

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Raquel
Raquel
Reply to  Hindy Steif
5 years ago
Shoshana Klein
Shoshana Klein
3 years ago

Was delicious. Juicy and very flavorful!