These chicken cutlets are so delicious, they actually taste chometzdig! Thanks Mindy R. for sharing with us.
- 8 chicken cutlets -
- 1 1/2 cups potato starch -
- 1/4 tsp salt -
- 2–4 Tbsp sugar -
- 1 tsp baking powder -
- 5-6 eggs -
- 4–5 Tbsp lemon juice -
- 1 tsp lemon rind (for those who use it) -
- oil, for frying -
- Dipping Sauce -
- 2 Tbsp potato starch -
- 1/3 cup sugar (1/2 if you like it really sweet) -
- 1 cup orange juice, preferably fresh -
- 1/4 lemon juice (2–3 Tbsp if you like it less tangy) -
1. Mix together the potato starch, salt, sugar, and baking powder. Set the bowl aside.
2. With a whisk, mix together the eggs, lemon juice, and lemon rind. Add the dry mixture to this and whisk together. It should have the consistency of cake batter.
3. Pound the chicken cutlets so they will be fully cooked when fried. (The original Chinese recipe is for thick slices. I, however, like my schnitzel well done!) Leave them whole or cut into smaller portions (see photo). Dip the pieces into the batter, making sure to fully coat them. Deep fry them in oil for 5–8 minutes on each side. Set them aside.
Put all the ingredients in a small pot. Cook and stir until thickened.
To Serve: Put the schnitzel pieces on a large platter with the dipping sauce in a small glass bowl in the center. Decorate with twisted lemon slices on top, if desired. Serve with mashed potatoes (what else?!) and/or a medley of grilled zucchini, onions, and red peppers (during the year, it goes well with rice).
Note: This tastes best eaten fresh. If you want to reheat it, cover just three-quarters of the pan so the chicken will not get soggy. Also, the sauce tends to congeal when put away for the next day. Heating it will liquefy it.
Tip: I tested this using whole wheat pastry flour in place of the potato starch, for during-the-year use. It came out amazing.