Potato Chip Shnitsel by Danielle Renov | Salt + Spine Recipe

Name: Potato Chip Shnitsel by Danielle Renov | Salt + Spine Recipe
Cuisine: Asian, American
Ingredients: 12 thin chicken cutlets; 4 cups potato chip crumbs (salty potato chips crushed by hand or in a food processor until they resemble fine breadcrumbs); 3 cups potato chips gently crushed by hand (they should look like broken potato chips, not crumbs); 2 cups potato starch; 3 eggs, beaten; 1 Tbsp garlic powder; 1 tsp black coarsely ground black pepper; 1⁄4 tsp kosher salt; Oil, for frying; 4 nectarines or peaches (slightly firm), halved and thinly sliced; 3 cups shredded purple cabbage; 1 purple onion, diced; 1 cup roasted, salted cashews, roughly chopped; 1⁄2 cup lime juice; 3 Tbsp sugar; 1-2 Thai chilies, finely chopped OR any small spicy red pepper (optional); 1⁄2 cup cilantro leaves, finely chopped; 1 tsp kosher salt; 1⁄4 tsp coarsely ground black pepper