Passover Chicken Schnitzel

Chicken Schnitzel that can be prepared during Passover with matzo meal. It’s extremely similar to my traditional chicken schnitzel dish, but the components are all kosher for Passover. Matzo meal finish, in my experience, can be a bit more fragile than a covering made from breadcrumbs. I find the simplest way to flip the layered breasts in the skillet is to utilize a pair of tongs, instead of a spatula– this seems to be the best method to keep the finish undamaged. Dredging the breasts in matzo cake meal (carefully ground matzo meal) before the egg dip likewise assists. The paprika in the mix is optional. Usage whatever Kosher for Passover oil you choose– I attempt to use oils with a high smoke point for frying, like grapeseed.

Frying adds calories, but sadly you can’t get that exact same schnitzel flavor and crispness from baking. That is why I like to serve this with a healthy side salad, like the Israeli salad revealed here (click here for recipe), to lighten things up. I also serve it with fresh lemon wedges … the schnitzel is so good with a squeeze of fresh lemon juice on top. It is among 0ur favorite non-Seder meals during the week of Passover!

Recommended Products:

Mallet

Frying Pan

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Servings

4 portions

Preparation Time

10 minutes

Cook Time

15 minutes

Kosher Secret

Kosher for Passover

Description

Recipe for crispy golden fried Chicken Schnitzel chicken breasts using matzo meal and spices. KFP, Kosher for Passover/Pesach, meat.

Ingredients

2 pounds boneless skinless chicken breasts( 4 big breasts)
Salt and pepper
1 cup matzo cake meal
2 big eggs
1 cup matzo meal
1 tablespoon paprika( optional)
Oil for frying( make certain your oil is kosher for Passover)
Fresh lemon wedges or halves for garnish

Dish Notes

You will also need: Cling wrap, mallet, frying pan, paper towels

Guidelines

Set a 2-foot long strip of plastic wrap on your cooking area counter top. Location chicken breasts on the plastic, leaving a 2-inch space in between each breast. Cover the breasts with another strip of plastic, so the meat is sandwiched in between two layers of plastic.
Utilize a mallet to pound the breasts until they are a little less than 1/4 inch thick.
Season breasts with salt and pepper. Establish three wide, shallow bowls and a large plate on your countertop. In your very first bowl, put the matzo cake meal. In your second bowl, beat the eggs. In your 3rd bowl, stir together the matzo meal, paprika, and 1 tsp salt till well blended. Leave an empty plate close by where you will position your covered schnitzels.
Pour oil into a skillet till it’s deep enough for frying (about 1 inch). Heat the oil slowly over medium. While oil is heating, dip each breast one by one into your breading bowls, coating them on both sides with each ingredient. Coat with matzo cake meal …
then with egg …
then with the matzo meal mix.
The perfect temperature level to fry schnitzel is around 375 degrees F. When the oil is hot (but not smoking cigarettes or splattering), fry the layered breasts in single-layer batches until they are golden brown on both sides. If your oil is at the best temperature, it needs to take about 3-4 minutes per side. Don’t fry more than two breasts at a time in a routine sized frying pan, or the oil temperature level will drop and the schnitzels will end up being greasy.
After frying, set the schnitzels on a cake rack or a paper towel to drain off excess oil. Sprinkle the schnitzels with additional salt to taste. Serve hot garnished with lemon wedges and your preferred condiment.