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Tangy Potato Chip Shnitzel
Posted By :
March 04, 2013
Difficulty Level: Easy
Preparation Time: 1 hour 30 minutes
Cooking Time: 1 hour
Servings: 6 - 8
Shnitzel is always a family favorite, but the flavors of this ingredient combination make this recipe really unique — it’s tangy, sweet, salty, and crunchy all at the same time. This recipe is definitely on my menu plan for Pesach this year.
2 Tbsp oil, to coat pan
8 deboned chicken legs
1/2 cup mayonnaise (low fat is fine)
1/2 cup apricot jam
1/4 cup white wine*
1/4 tsp dried rosemary, crushed (or more, to taste)
2 10-oz bags potato chips
1/2 tsp black pepper
1 tsp paprika
*Use Baron Herzog Chenin Blanc, affordable bottle and great subtle sweet flavor.
Preheat oven to 375°F. 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 very well until fine (I use a rolling pin and roll over the bag). Place crushed chips in a second bowl, adding the pepper and paprika.
Dredge the chicken in the liquid mixture, then coat with the dry. Arrange in baking pan. Bake uncovered for 35–40 minutes, until chicken is cooked through but still moist. Serve warm.
To reheat, cover and bake at 300° for 20 minutes or until just warmed through.
I recommend preparing the dry ingredients in 2 separate batches to prevent the chips from clumping.
Wine Pairing by Herzog Wines:
Pair with Gamla Chardonnay. This Chardonnay from Israel will complement the sweet and tangy flavors in the dish with its own creamy tartness, rather than overpower them.