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Passover Chicken Schnitzel

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course
Keyword: chicken, passover, schnitzel
Servings: 6


  • 3 shallow bowls
  • wisk
  • platter
  • paper towels
  • large skillet
  • meat thermometer


  • 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


  • 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.