These crispy schnitzel pieces are moist and tender with a golden nutty coating. When I tested this recipe, everyone ran into the kitchen to see what smelled so good. Overestimate how much you
- 4 chicken cutlets -
- 1 egg white -
- 3/4 cup finely chopped pecans -
- 3–4 Tbsp potato starch -
- 1/4–1/2 tsp salt -
- pepper to taste -
- 2 Tbsp oil or more if necessary -
1. Pound the cutlets so they are nice and thin. Put the egg white in a shallow bowl and lightly beat it. On a flat plate (I use plastic to facilitate cleanup, but don’t tell! One of my friends was asked by a shidduch if a certain family uses paper plates! Priorities …) combine the pecans, potato starch, salt, and pepper.
2. Either leave the cutlets whole (I cut them in half lengthwise for the photo) or cut into smaller pieces. Dip each piece into egg white and then into the pecan mixture. In a large frying pan, brown the cutlets in oil over a medium flame for approximately 6 minutes on each side.
Tip: These pair really well with sweet potato “chips”: cut sweet potato into sticks; sprinkle with oil; and season with salt, pepper, and fresh chopped rosemary (if you use it). Grill in the oven until brown and crispy.
Note: I tried baking these as well. I cut them into smaller pieces, put them on an oiled pan and baked them at 375°F (190°C) for 15 minutes on each side, covered. Then I uncovered them and baked an additional 5 minutes.