Passover Chicken Schnitzel

Passover is coming!

Passover is so early this year, we have to get our minds into Passover gear during a month we are not used to. Schnitzel is one of the best, go to Passover meals as it is a crowd pleaser because everyone enjoys it.

Normally, I make my schnitzel with flour and mustard and panko crumbs, all of which are not allowed during Passover. So, I had to create substitutes that would work for the holiday but would not compromise on taste and more importantly, crunch!

Give this recipe a try, it will be a Passover staple in your home, I promise! And everyone will be left gossiping!

Passover Chicken Schnitzel

Yield: 4-6 servings

INGREDIENTS:
4 chicken breasts, cut into smaller, thinner pieces
1 cup potato starch
3 eggs, beaten
1 tsp mayo (optional)
3 cups matzo meal
1 tbsp Italian seasoning
1 tsp garlic powder
1 tsp paprika
Salt/pepper, to taste

DIRECTIONS:
1. Set up a 3-part dredging system with 2 bowls and 1 large plate.
2. In the first bowl, place potato starch and season with salt/pepper.
3. In the second bowl, beat together the eggs and mayo.
4. On the plate, mix matzo meal, Italian seasoning, garlic powder, and paprika.
5. Take a piece of chicken and dredge it in all 3 stations, starting with the potato starch, then egg and then coat both sides with the matzo meal mixture. Set aside.
6. Continue process until all chicken pieces are breaded.
7. In a large frying pan, pour in vegetable oil until it is about 1/4 of the way up the side of the pan. Bring up to frying temperature.
8. Fry the chicken until brown on both sides and then place on a baking rack over a baking tray.
9. Once all the pieces are browned and placed on the rack, bake in a 350-degree oven until chicken is cooked through, about 20-30 minutes, depending on the thickness of the chicken.
10. Serve on nice platter and garnish with arugula and citrus. Enjoy!