Make a big batch of crumbs so you’re ready to coat and fry just about any time.


By Rachel Adler


For those looking for a the perfect crispy schnitzel, Pesach isn’t the week you might get it. Instead, cooks around the world substitute nuts, potato starch…even Betweencarpools posted 6 Ways to Coat Your Chicken.

Yet, I felt that flavors can be improved. So I created my own mix. In just a few minutes, and you’ll be rewarded with flavored nutty crunch you’ll love.

When breading chicken, simply dip in egg, coat in crumbs, and fry on both sides until golden.

Schnitzel Crumbs:
Bulk Recipe:
  • 24 ounces almond flour
  • 12 ounces ground walnuts
  • 1 cup potato starch
  • ¼ sugar
  • ¼ cup oil
Small Batch Recipe:
  • 6 ounces almond flour
  • 3 ounces ground walnuts (half 6 oz bag)
  • ¼ cup potato starch
  • 1 tablespoon sugar
  • 1-2 tablespoon oil
  1. Preheat oven to 350ºF.
  2. Combine all ingredients in a baking pan. Mixing well. Bake for 15-20 minutes, mixing the crumbs every 2-3 minutes during baking. Let cool and use when coating your schnitzel.





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