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Passover Chicken Schnitzel Recipe

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4.1 from 7 reviews

  • Author: Sara
  • Total Time: 25 minutes
  • Yield: 4 servings

Description

This Passover Chicken Schnitzel recipe offers a crispy, flavorful twist on a classic dish, perfect for Passover celebrations. Made with boneless, skinless chicken breasts coated in a combination of matzo cake meal and matzo meal, then fried to golden perfection, this schnitzel is both traditional and delicious. Garnished with fresh lemon wedges, it’s a delightful main course that can be prepared in just 25 minutes and serves four.

Ingredients

Chicken

  • 2 pounds boneless skinless chicken breasts (4 large breasts)
  • Salt and pepper, to taste
  • Oil for frying (ensure kosher for Passover), about 1 inch deep

Breading

  • 1 cup matzo cake meal
  • 2 large eggs
  • 1 cup matzo meal
  • 1 tablespoon paprika (optional)
  • 1 teaspoon salt

Garnish

  • Fresh lemon wedges or halves

Instructions

  1. Prepare the chicken: Lay a 2-foot long strip of plastic wrap on your countertop. Place the chicken breasts spaced about 2 inches apart on the plastic. Cover the breasts with another strip of plastic wrap so that the chicken is sandwiched between two layers of plastic.
  2. Pound the chicken: Using a mallet, gently pound each breast until it is just under ¼ inch thick, aiming for an even thickness for uniform cooking.
  3. Season and set up breading stations: Season the chicken breasts with salt and pepper. Arrange three wide, shallow bowls for breading: the first with matzo cake meal; the second with beaten eggs; the third with a mixture of matzo meal, paprika (if using), and salt. Also, have an empty plate ready for the coated schnitzels.
  4. Coat the chicken: Dip each chicken breast first into the matzo cake meal, ensuring an even coating on both sides.
  5. Egg wash: Next, dip the coated chicken into the beaten eggs, covering both sides thoroughly.
  6. Final breading: Finally, dredge the chicken in the matzo meal mixture, pressing lightly to ensure it adheres well on all sides.
  7. Heat the oil: Pour oil into a skillet until it is about 1 inch deep. Heat it over medium heat until it reaches approximately 375°F (190°C). Avoid overheating to prevent smoking or splattering.
  8. Fry the schnitzels: In batches of no more than two to maintain oil temperature, fry the coated chicken breasts in the hot oil. Cook for about 3-4 minutes per side until the schnitzels are golden brown and cooked through.
  9. Drain and season: After frying, transfer the schnitzels to a wire rack or paper towels to drain excess oil. Sprinkle with additional salt to taste while still hot.
  10. Serve: Serve the schnitzels hot, garnished with fresh lemon wedges, alongside your favorite condiments.

Notes

  • Maintaining the oil temperature around 375°F is crucial to achieving a crispy, non-greasy schnitzel.
  • Do not overcrowd the skillet during frying to prevent the oil temperature from dropping.
  • If you do not have a meat mallet, a rolling pin or heavy skillet can be used to pound the chicken breasts.
  • Use kosher-for-Passover oil to adhere to Passover dietary laws.
  • Leftover schnitzels can be reheated in the oven to retain crispiness.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Jewish

Find it online: https://saraflavors.com/passover-chicken-schnitzel-recipe/