Schnitzel is satisfying and easy to make, and will be the perfect dinner served with some roasted potatoes and a simple green salad.
Passover-Friendly Chicken Schnitzel
Ingredients
- 2 lbs. chicken cutlets
- salt and pepper
- 2 eggs beaten
- 2 tsp. mustard or hot sauce kosher-for-Passover
- 1 tsp. water
- 1 1/2 cups matzoh meal
- 1/2 cup almond meal
- 2 tbs. sesame seeds (optional)
- 2 tbs. parsley dried
- 1/2 tbs. smoked paprika
- 1 tsp. sea salt
- 1/2 tsp. black pepper
- vegetable or canola oil for frying
Instructions
- Combine eggs, mustard or hot sauce and water in a large bowl. Combine matzoh meal, almond meal, sesame seeds (if using), parsley, paprika, salt and pepper in another large bowl.
- Dredge each chicken cutlet into egg mixture, then into matzoh meal mixture, pressing down to ensure the entire piece is cover. Lay flat on a plate or baking sheet.
- Pour oil into large sauté pan to about 1 1/2 inches high over medium-high heat.
- Fry chicken cutlets in batches, 2-3 at a time, until golden on each side -- depending on thickness of chicken, around 3 minutes each side. Take care not to overcrowd the pan or chicken will not cook properly.
- Remove from pan and allow to cool on a wire rack.
- While chicken is still hot from pan, sprinkle each cutlet with additional pinch of salt.
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