Latke-Crusted Chicken Breasts
- Yield: 4 servings
A few years ago my dear friend and fellow food-enthusiast Rachel traveled to the Czech Republic to explore her father’s family roots. While there she experienced some amazing native and Jewish-inspired food including a chicken schnitzel wrapped in potato pancakes.
STOP THE PRESSES.CHICKEN WRAPPED IN POTATO PANCAKES. YUM.
When I heard about latke-crusted chicken, I was enamored. In love. I had to recreate this masterpiece.
So as I was thinking about Passover and something new to make this year, it dawned on me that this chicken dish could easily be Passover-friendly. And while I don’t normally use matzo meal or potato starch in my Passover cooking, this recipe does require small amounts of both. But it’s so delicious, it’s worth it.
4 medium Yukon gold potatoes
1 small yellow onion
¼ cup matzo meal (or flour)
2 tsp sea salt
½ tsp pepper
½ tsp garlic powder
¼ cup potato starch (or flour)
2 eggs, beaten
4 boneless, skinless chicken breasts
Oil for frying
Using a food processor fitted with the shredding disk or a hand-grater, shred potatoes and onion. Place in a large bowl. Add egg, matzo meal, salt, pepper, garlic powder and paprika. Stir until combined. Set aside.
Preheat oven to 350 degrees.
Squeeze excess liquid out of potato latke mixture.
In a large pan, heat oil on medium-high heat.
Coat each chicken breast in potato starch, then beaten egg. Place thin layer of potato latke mixture on one side of chicken and place potato-side down in frying pan. Add additional layer of potato mixture on top of chicken while the first side is cooking.
Cook for around 4 minutes, or until potato side is golden brown and starting to crisp. Carefully flip to other side and cook another 3-4 minutes.
When both sides are golden brown, place pan into oven or place chicken onto a baking sheet and cook in oven 15 minutes or until cooked-through. This may vary depending on thickness of chicken.