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Ministry of Gates of Praise Ministries, Inc. Copyright Gates of Praise Ministries 2007
| PASSOVER CHICKEN SCHNITZEL |
Ingredients:
About 1 cup potato starch
2 to 3 cups matzoh meal
1 Tbls. salt, or to taste
1 tsp. freshly ground black pepper, plus additional to taste
1 Tbls. garlic powder
1 tsp. onion powder
4 eggs, lightly beaten
1 1/2 to 2 lbs. chicken breast halves or fillets, cut into strips
Vegetable oil for frying
Directions:
Place the potato starch in a shallow bowl. Combine the matzoh meal, salt,
pepper, garlic powder and onion powder and mix well. Set aside.
In another shallow bowl, beat the eggs lightly. Set aside.
Lightly season a piece of chicken with salt and pepper to taste. Dredge each
side in potato starch, shake off any excess, dip each side in the eggs and
shake off any excess. Then press the chicken into matzoh meal, coating both
sides. Transfer to a platter. Repeat with the remaining chicken. Set aside.
Line a plate with paper towel. In a large skillet over medium heat, heat 1/4-inch
of oil until it registers 350*F. Add the chicken to the oil, being careful not to
crowd the pan; you may need to fry in batches. Cook, turning once, until brown
and cooked through, 3 to 4 minutes per side, depending on the thickness of
the chicken, adjusting heat as needed. Transfer to the plate to drain. Serve
warm.
4 to 6 servings
About 1 cup potato starch
2 to 3 cups matzoh meal
1 Tbls. salt, or to taste
1 tsp. freshly ground black pepper, plus additional to taste
1 Tbls. garlic powder
1 tsp. onion powder
4 eggs, lightly beaten
1 1/2 to 2 lbs. chicken breast halves or fillets, cut into strips
Vegetable oil for frying
Directions:
Place the potato starch in a shallow bowl. Combine the matzoh meal, salt,
pepper, garlic powder and onion powder and mix well. Set aside.
In another shallow bowl, beat the eggs lightly. Set aside.
Lightly season a piece of chicken with salt and pepper to taste. Dredge each
side in potato starch, shake off any excess, dip each side in the eggs and
shake off any excess. Then press the chicken into matzoh meal, coating both
sides. Transfer to a platter. Repeat with the remaining chicken. Set aside.
Line a plate with paper towel. In a large skillet over medium heat, heat 1/4-inch
of oil until it registers 350*F. Add the chicken to the oil, being careful not to
crowd the pan; you may need to fry in batches. Cook, turning once, until brown
and cooked through, 3 to 4 minutes per side, depending on the thickness of
the chicken, adjusting heat as needed. Transfer to the plate to drain. Serve
warm.
4 to 6 servings
