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.
- 24 ounces almond flour
- 12 ounces ground walnuts
- 1 cup potato starch
- ¼ sugar
- ¼ cup oil
- 6 ounces almond flour
- 3 ounces ground walnuts (half 6 oz bag)
- ¼ cup potato starch
- 1 tablespoon sugar
- 1-2 tablespoon oil
- Preheat oven to 350ºF.
- 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.