Ingredients

For the chicken: 

• 12 thin chicken cutlets 
• 4 cups potato chip crumbs (salty potato chips crushed by hand or in a food processor until they resemble fine breadcrumbs) 
• 3 cups potato chips gently crushed by hand (they should look like broken potato chips, not crumbs) 
• 2 cups potato starch 
• 3 eggs, beaten 
• 1 Tbsp garlic powder 
• 1 tsp black coarsely ground black pepper 
• 1⁄4 tsp kosher salt
• oil, for frying 

For the slaw: 

• 4 nectarines or peaches (slightly firm), halved and thinly sliced 
• 3 cups shredded purple cabbage
• 1 purple onion, diced 
• 1 cup roasted, salted cashews, roughly chopped 
• 1⁄2 cup lime juice
• 3 Tbsp sugar 
• 1-2 Thai chilies, finely chopped, or any small, spicy red pepper (optional)
• 1⁄2 cup cilantro leaves, finely chopped 
• 1 tsp kosher salt 
• 1⁄4 tsp coarsely ground black pepper 

Directions

1. In a large bowl, combine all potato chips and potato starch.
2. In a second bowl, combine eggs, garlic powder, pepper, and salt. 
3. Dip each cutlet in egg mixture and then into potato chip mixture, using your hands to help press the potato chips onto the chicken. 
4. Heat 1-2 inches of oil in a frying pan.
5. When oil is hot, add 2-3 pieces of schnitzel to the pan. It is important not to overcrowd the pan or the schnitzel will steam and not get crunchy! Fry for 2-3 minutes on the first side and then flip and fry for 1-2 minutes on the second side.
6. Transfer from pan to a cooling rack to allow any excess oil to drip off. 
7. To make the slaw, in a large bowl, toss together sliced peaches, cabbage, onion, and cashews.
8. In a small bowl or jar with a tightly fitting lid, combine remaining ingredients. Mix or shake well to dissolve the sugar.
9. Toss with slaw; marinate for 4-5 minutes. 
10. To serve, place 1⁄4 cup slaw over each piece of schnitzel.