This dish puts a crispy spin on classic schnitzel, using finely shredded potatoes for a golden crust that clings and crackles. A quick chill sets the coating, and it’s served with a simple, spicy bomba aioli for dipping.

Prep Time: 25 minutes (plus 30 min chill)
Cook Time: 10–12 minutes
Serves: 4

---

Ingredients

For the schnitzel:

• 4 boneless, skinless chicken breasts
• 3 medium Yukon Gold or Russet potatoes, peeled
• 3/4 cup cornstarch (for dredging)
• 1/2 cup cornstarch (for potato coating)
• 2 large eggs
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp paprika (optional)
• Neutral oil, for shallow frying

For the Bomba Aioli

• 1/2 cup mayonnaise
• 1 clove garlic, minced
• 1 1/2 tsp bomba-style crushed chilies
• 1 tsp lemon juice
• Zest of 1/2 lemon
• Cracked black pepper, to taste

---

What You’ll Need

• Large skillet
• Three shallow bowls
• Box grater
• Paper towels
• Freezer-safe tray

---

Instructions

1. Prepare the chicken
Place chicken breasts between two sheets of parchment or plastic wrap and pound to 1/4-inch thickness. Set aside.

2. Prepare the potatoes
Grate the peeled potatoes using the large holes of a box grater.
Transfer to a clean kitchen towel and squeeze out all the liquid.
Roughly chop the grated potato to break up any long strands.
Spread the chopped potato on a paper towel-lined plate and air-dry for 5 to 10 minutes.

3. Set up the breading station
In the first shallow dish, combine 3/4 cup cornstarch with salt, black pepper, garlic powder, and paprika.
In the second, beat the eggs.
In the third, mix the dried chopped potato with the remaining 3/4 cup cornstarch until well-coated.

4. Bread the schnitzel
Dredge each piece of chicken in the seasoned cornstarch, pressing to coat evenly.
Dip into the egg wash, letting excess drip off.
Press the potato mixture firmly onto both sides of the chicken, packing it on tightly.

5. Freeze to set
Place the breaded schnitzels on a parchment-lined tray.
Freeze uncovered for 30 minutes to help the potato crust set.

6. Fry the schnitzel
Heat about 1/4 inch of neutral oil in a skillet over medium heat.
Once hot, gently lower the schnitzels into the pan.
Fry for 4–5 minutes per side until golden and cooked through, adjusting heat as needed.
Drain on a wire rack or paper towels.

7. Make the Bomba Aioli
In a small bowl, mix together the mayonnaise, garlic, bomba chilies, lemon juice, zest, and cracked black pepper.
Taste and adjust seasoning as needed.

8. Serve
Serve schnitzels whole or sliced, with the bomba aioli on the side. Great with a fresh slaw or charred greens.

---

Chef’s Notes

• Dry potatoes thoroughly to ensure a crispy crust.
• Rough chopping the grated potato helps it form a more even coating.
• Freezing the schnitzel before frying prevents the crust from falling apart.
• Herbs like parsley, chives, or green onion can be added to the potato mixture for extra flavor.