Passover Chicken Schnitzel
Passover Chicken Schnitzel
Not *just* for Passover, this take on Chicken Schnitzel is breaded with matzah meal for the most deliciously crispy crust.
Ingredients
- 3 sheets of matzah (or 1 cup matzo meal)
- 1 lb chicken cutlets
- 2 egg whites
- 1 TBSP dried tarragon
- 1 TBSP garlic powder
- 1 TBSP paprika
- Kosher Salt & Pepper
Directions
- Step 1 Prepare your homemade matzah meal by breaking up the sheets of matzah and pulsing in a food processor until they become a fine panko-type consistency. Each sheet of matzah is about 1/3 cup. Transfer to a shallow bowl or plate, add garlic powder, paprika and stir.
- Step 2 Whisk the egg whites and add the tarragon in a separate shallow dish.
- Step 3 Set up an assembly line in this order: egg white dish, matzo meal and then an empty plate. Season your chicken cutlets generously with salt and pepper. Dip each cutlet into the egg white mixture first, coating both sides, then dip the chicken into the matzo meal. Place on the last plate and repeat with remaining chicken cutlets.
- Step 4 Heat about 2 tbsp of olive oil in a skillet over medium to medium-high heat. Add cutlets (you will probably need to cook in two rounds), placing them down in the skillet away from you to avoid splattering, and cook on each side for 2-3 minutes until the crust is golden brown.
- Step 5 Remove to a clean plate and repeat frying process with remaining cutlets. Serve and enjoy!.
We’re about halfway through the week of Passover and I’m not even close to running out of creative new matzah recipes to try. If you’re like us, your grocery store rewarded you with 7 boxes of matzah for free (well for spending over a certain amount), which let me tell you is a LOT of matzah for a family of 3. I don’t think we ever use up all of our matzah, but this year, we just might!
It’s not too ingenious to think about using matzah as a breading, but I can bet a lot of recipes you find will tell you to use pre-made matzo meal. You can totally go that route for this recipe, but we prefer to make our own meal by simply pulsing a few matzah sheets in a food processor. There’s just something to be said for fresh matzo meal!
Tonight’s recipe was truly a team effort. It was Marc’s idea to make it originally, I created the seasoning and did the prep-work, and then he did the frying. I expected it to be a solid meal, but I didn’t know it would be a homerun!
The breading has such a perfect flavor combo, the chicken stayed incredibly moist, and the coating just has such a nice finishing crunch to it. I served it with a simple side green salad (with tahini lemon dressing) and roasted asparagus so even better- this was a 20 minute dinner, tops! We had one cutlet leftover, but by the end of the night, it somehow disappeared from the fridge. That’s always a good sign in my book!
