This is, to a few members of my family, the best version of schnitzel. If it weren’t for the fact that the crumbs were made of deep-fried potatoes, I would make this all year long. I love the idea of a cold, crunchy salad over a hot, juicy, right-out-of-the-oven piece of schnitzel, but you can easily separate this recipe’s components and serve them on their own. I promise, they are that good!
Excerpted from Peas Love and Carrots by Danielle Renov. Copyright 2020 by ArtScroll Mesorah Publications, photos by Moshe Wulliger. Reproduced with permission of the copyright holder. All rights reserved.
For the chicken:
For the slaw:
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