Adapted from Entrée to Judaism for Families
By Tina Wasserman URJ Press
Schnitzel is a very popular preparation served year-round on Shabbat around the world. Its origins are Austrian and refers to meat pounded thin, coated with some breading and then pan fried.
1 pound boneless breast of chicken
¼ cup matzo cake meal for Passover (or all purpose flour at other times)
1 tablespoon water
1 cup Passover matzo meal (or Panko bread crumbs at other times)
1 teaspoon salt
½ teaspoon ground black pepper (20 grindings in a pepper mill)
½ teaspoon garlic powder
2- 4 tablespoons olive oil
Remove the fillet from the chicken breast. Place chicken, smooth side down on a cutting board. Cover chicken with a plastic storage bag and using a meat mallet or a rolling pin, pound until breast is about ¼ inch thick. If the pieces are large, cut them to be around 3-4 inches wide.
Place matzo cake meal on a plate. Set aside.
Mix egg with water in a shallow soup bowl. Set aside.
Combine matzo meal with the salt, pepper and garlic powder on a plate. Set aside.
Coat chicken with matzoh cake meal, dip in egg and then coat well with seasoned matzoh meal.
Heat a 10 inch non-stick frying pan over high heat for 15 seconds. Add 2 tablespoons of olive oil and heat for another 10 seconds. Reduce the temperature to medium if oil is smoking and too hot.
Place a few pieces of chicken in the pan. Cook for 2 minutes or until underside is golden. Turn chicken over using a turner or tongs and continue to cook for another 2-3 minutes and golden.
Serve plain or topped with Marinara sauce.
Recipe: Kosher, poultry, passoverAdd a comment