Schnitzel is an all year favorite and Passover is no exception. Matzo meal actually makes an extra crispy coating.
Matzo Schnitzel tastes great on it's own or it can be paired with a dipping sauce such as Homemade Duck Sauce (mix 3 tablespoons apricot jam with 1 tablespoon white wine vinegar) or Creamy Avocado Lime Dipping Sauce.
- Cook Time
- Prep Time
- 2 to 3Servings
- 2 eggs
- Cayenne pepper
- 1 teaspoon sweet paprika
- ½ teaspoon garlic powder (or 1 roasted garlic clove)
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ cup potato starch
- 2½ cups matzo meal or 6 pieces matzo, broken and pulsed in a food processor until the consistency of breadcrumbs
- Optional: lemon zest, chopped flat-leaf parsley, chopped chives, or chopped cilantro
- 1 pound chicken breast fillets
- Schmaltz or high-heat oil for frying
1. In a medium bowl combine eggs, spices, salt, and pepper.
2. Set out four large plates on your counter. In the first plate, pour potato starch. In the second plate, pour out some egg mixture. In the third plate, pour out aproximately 1 cup of matzo meal and mix with lemon zest, chopped parsley, chopped chives, or chopped cilantro (if using).
3. Working with each piece of chicken individually, dredge in potato starch, coat in egg mixture, and then fully coat with matzo meal. Place the prepared piece of chicken on the fourth plate. You can prepare all pieces ahead of time; if you must stack them on the plate, put a piece of parchment paper or wax paper in between the layers.
4. At this point, you can fry the chicken or freeze it. If freezing, seal tightly in plastic wrap or wax paper and put in a resealable bag. Use cardboard to keep everything flat while freezing.
5. Heat 1 to 2 tablespoons schmaltz or high-heat oil in a large frying pan. A splatter guard is helpful to have on hand. Lay pieces in pan, making sure they don't touch. Resist the urge to move the chicken around while it is frying — this will prevent the coating from fully crisping up. Instead, let it sit on each side until the coating has become crispy and detaches on its own from the pan. Allow approximately 5 to 7 minutes per side, then flip. Keep heat at medium so inside can cook and outside becomes crisp but not burned.
Recipe by Naftali Hanau.