Potato Chip Crusted Chicken Schnitzel
4 large eggs
Freshly ground black pepper
1 bag (6 ounce) Manischewitz® Passover Potato Chips, crushed
8 thinly sliced boneless chicken breast cutlets
Honey mustard, optional
Set aside 2 large baking sheets. Line only one with paper towels.
In a shallow bowl, beat the eggs and season with pepper. Fill a second shallow bowl with crushed potato chips.
Working with one chicken cutlet at a time, dredge the chicken in the egg mixture to coat thoroughly. Coat chicken with potato chips, pressing gently to coat both sides. Place on baking sheet (without the paper towels). Repeat with remaining chicken.
In large skillet, heat 1/4 to 1/2 inch of oil over medium-high heat. When oil is hot, carefully add chicken; cook 2 to 3 minutes per side. For crispier chicken do not over-crowd skillet. Transfer chicken onto paper towel-lined baking sheet to drain. Repeat with remaining chicken.
Serve chicken warm with honey mustard, if desired.