Well, here’s a recipe that we won’t be sharing with our office mates at Healthy Way To Cook. But we don’t care, because today (that’s March 14th) is National Potato Chip Day! We’re proud to be busting out some of our best recipes for this important holiday–especially since we’re celebrating some crunchy diversity. Just think about the versatility of this beloved byproduct of nature’s special spud. From the fragile classic chip, so thin and frail, to its tougher kettle-fried cousin to the formidable thick-cut ridged behemoth that can stand up to even the most dense of dips, he potato chip has captured our hearts.
It gives us so many ways to enjoy it, one would think the world must have used them all up by now, but wait! What about those bits at the bottom of the bag? Those fallen, forgotten, overlooked remnants of a chip-that-was? What will become of the lowly potato chip crumb? It deserves our respect. It deserves recognition! It deserves… its own recipe!
Even the best potato chip can crumble, leaving its broken bits at the bottom of the bag. We can either fret about the mess they make when the bag tips over or we can embrace the crumbs and let them share a place with their crunchy comrades both in our hearts and on our tables. Here is just one way to use those broken chip crumbs: a simple “oven fried” chicken cutlet recipe that will be a huge hit with zero mess.
Ingredients
- about 2 cups of coarsely crushed potato chips
- 1 pound thin-sliced chicken cutlets
- 1 egg
- 1/4 cup light cream
- salt, black pepper and paprika to taste
Directions
- Preheat the oven to 400°F
- Grease a baking sheet with a thin coating of vegetable oil or cooking spray.
- In a small to medium mixing bowl, add eggs and milk. Beat to combine.
- Coat the cutlets with the egg mixture.
- Drop each cutlet into the potato chip crumbs (you can use the same bag they came in for easy cleanup) and shake to coat.
- Spread out the cutlets on the cookie sheet an sprinkle with salt, pepper and paprika. Bake 40 20 minutes or until golden brown.
