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Chicken Schnitzel, Pesach (M, KLP, TNT)
Source: Baker Boulanger,
Serves: 4 to 6

4 chicken breasts, cut in two sections each OR 1-1/2 to 2 lbs. boneless chicken breasts
1 cup potato starch
Salt and pepper to taste
3 cups matzo meal (approximately)
1 tbsp. salt
1 tsp. black pepper
1 tbsp. garlic powder
1 tsp. onion powder
4 eggs, beaten
Oil for frying

Lay out a large sheet of wax paper. Put chicken on one side, then the potato starch, a shallow bowl of beaten eggs in the center.

Toss matzo meal with salt, pepper, garlic and onion powders in a bowl. Turn out the mixture to one side of the beaten eggs. (You are making an assembly line).

Season chicken with a little salt and pepper. Dredge lightly in starch and shake off, then into beaten eggs, then dip and press in seasoned matzo meal.

In a large skillet, heat oil to about 350°F. Fry a few pieces of chicken at a time, turning once, until they are well browned on each side, adjust heat as required. Drain well.

Serve warm or cold or at a picnic.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A