Passover Chicken Schnitzel is a satisfying dish for passover or all year long. Matzoh meal makes a terrific replacement for bread crumbs in this recipe. We suggest setting up your work stations before diving into this recipe. Three shallow bowls are ideal to use as dipping pans for the various steps to creating this wonderful dish. An important tip is to not crowd the frying pan or the chicken will not brown properly.
Equipment
3 shallow bowls
whisk
platter
paper towels
large skillet
thermometer
Shopping List
cup potato starch
matzoh meal
salt
freshly ground black pepper
garlic powder
onion powder
eggs
chicken breast halves or fillets
Vegetable oil
Instructions:
Set up your three dipping stations by placing the potato starch in a shallow bowl. Set aside. In another shallow bowl, combine the matzoh meal, salt, pepper, garlic powder and onion powder and mix well. Set aside. In a third shallow bowl, beat the eggs lightly. Set aside.
Season the pieces of chicken with salt and pepper. Then, dredge each side of the meat in potato starch, shake off any excess. Dip each side in the eggs and shake off any excess. Finally, press the chicken into the matzoh meal, coating both sides. Set aside.
Prepare the frying area by lining a plate with a paper towel to soak up any excess grease. In a large skillet over medium heat, heat a 1/4 inch of oil until it reaches 350F. Add the chicken to the oil, being careful not to crowd the pan, or the chicken will not cook evenly. Cook, turning once, until brown and cooked through, about 4 minutes per side, depending on how thick the chicken is, adjust the heat as needed. Transfer the chicken to the plate to drain. Serve hot.
Passover Chicken Schnitzel
Equipment
- 3 shallow bowls
- wisk
- platter
- paper towels
- large skillet
- meat thermometer
Ingredients
- 1 cup potato starch
- 3 cups matzoh meal
- 1 tbsp salt to taste
- 1 tsp freshly ground black pepper
- 1 tbsp garlic powder
- 1 tsp onion powder
- 4 eggs, lightly beaten
- 2 lbs chicken breast halves or fillets, cut into strips
- vegetable oil for frying
Instructions
- Set up your three dipping stations by placing the potato starch in a shallow bowl. Set aside. In another shallow bowl, combine the matzoh meal, salt, pepper, garlic powder and onion powder and mix well. Set aside. In a third shallow bowl, beat the eggs lightly. Set aside.
- Season the pieces of chicken with salt and pepper. Then, dredge each side of the meat in potato starch, shake off any excess. Dip each side in the eggs and shake off any excess. Finally, press the chicken into the matzoh meal, coating both sides. Set aside.
- Prepare the frying area by lining a plate with a paper towel to soak up any excess grease. In a large skillet over medium heat, heat a 1/4 inch of oil until it reaches 350F. Add the chicken to the oil, being careful not to crowd the pan, or the chicken will not cook evenly. Cook, turning once, until brown and cooked through, about 4 minutes per side, depending on how thick the chicken is, adjust the heat as needed. Transfer the chicken to the plate to drain. Serve hot.