Potato Chip Shnitsel by Danielle Renov

If it weren’t for the fact that the crumbs were made of deep fried potatoes, I would make this all year long.

Photo by Moshe Wulliger

This is, to a few members of my family, the best version of shnitsel. 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 shnitsel, but you can easily separate this recipe’s components and serve them on their own. I promise, they are that good!