Passover Chicken Schnitzel
The ultimate comfort food, Passover Chicken Schnitzel is crispy, flavorful, and perfect for any gathering. This easy weeknight dinner brings family together and fills your home with delightful aromas. You'll want to make it tonight!
Equipment
- Blender
- Wooden Spoon
- Mixing Bowl
- Skillet
Ingredients
- 2 pounds boneless skinless chicken breasts (4 large breasts)
- to taste Salt
- to taste Pepper
- 1 cup matzo cake meal
- 2 large eggs
- 1 cup matzo meal
- 1 tablespoon paprika (optional)
- as needed Oil for frying (make sure your oil is kosher for Passover)
- as needed Fresh lemon wedges (or halves for garnish)
Instructions
- Lay down a 2-foot long strip of plastic wrap on your kitchen countertop. Place the chicken breasts on the plastic, leaving a 2-inch space between each breast. Cover the breasts with another strip of plastic, so the meat is sandwiched between two layers of plastic.
- Use a mallet to pound the breasts until they are a little less than ¼ inch thick.
- Season breasts with salt and pepper.
- Set up three wide, shallow bowls and a large plate on your countertop. In your first bowl, place the matzo cake meal. In your second bowl, beat the eggs. In your third bowl, stir together the matzo meal, paprika, and salt until well blended.
- Leave an empty plate nearby where you will place your coated schnitzels. Pour oil into a skillet until 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. First coat with matzo cake meal, then with egg, then with the matzo meal mixture.
- The ideal temperature to fry schnitzel is around 375 degrees F. When the oil is hot (but not smoking or splattering), fry the coated breasts in single-layer batches until they are golden brown on both sides.
- After frying, set the schnitzels on a wire rack or a paper towel to drain off excess oil.
- Sprinkle the schnitzels with additional salt to taste. Serve hot garnished with lemon wedges.
Notes
- Storage: Keep any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven to maintain crispiness.
- Freezing: You can freeze uncooked coated schnitzels. Just layer them with parchment paper in between and store them in a freezer-safe bag for up to three months. Cook them directly from frozen, adding a few extra minutes to the cooking time.
- Pairing: Serve your schnitzel with a fresh salad, roasted vegetables, or a side of potatoes for a complete meal. It pairs wonderfully with a side of tzatziki or a tangy dipping sauce.
- Make it gluten-free: Use gluten-free matzo meal to cater to those with dietary restrictions. The texture will still be delightful!
- Experiment with flavors: Consider adding herbs such as dill or thyme to the coating for an added depth of flavor.