If the chicken pieces are thick and you aren’t sure if they cooked through, place them in a 350 degree oven for 20-30 minutes, uncovered, until cooked through.

Squeezing out the excess liquid from the grated potatoes and onion helps the Potato Latke Shnitzel brown to an awesome crispiness that you wouldn’t necessarily get with wet grated potatoes/onion.  You may still get some liquid in the mixture after squeezing it out, but at least there won’t be a lot.

I defrosted a two pound package of Empire frozen chicken breasts to make the Potato Latke Shnitzel.  I was a little disappointed.  The pieces in the package were not uniform in size, so I ended up with some larger and some smaller pieces.  While that did work in my favor, not everyone wanted larger pieces, if you are looking for a more uniform result, get a package from your local kosher grocery store or butcher and make sure in advance that the pieces are uniform in size.

It’s hot and crispy for Friday night and even good cold for Shabbat lunch (think fried chicken!).  If you do decide to re-warm the Potato Latke Shnitzel, make sure to vent the cover of the pan, otherwise the chicken will get soggy.

Depending upon the size of your chicken pieces and the size of the eaters, this will serve six regular portions (1 breast and a tender).