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This recipe is kosher for Passover.

Pesach Schnitzel With A Twist

Eileen Goltz | Meat

Ingredients

2 boneless chicken breasts cut into 4 pieces each

1 tablespoon oil

2 tablespoons lemon juice or the juice of 1 lemon

salt and pepper to taste

2 teaspoons minced garlic 3 tablespoons flat-leafed parsley, finely chopped

1/3 cup matzo cake meal

1 egg

1 to 2 tablespoons water

a little oil for frying, about 1 inch deep

1 lemon cut into quarters



Instructions

In a bowl combine the oil, lemon juice, salt, pepper, garlic and parsley. Marinate the chicken pieces in a mixture for about 1 hour. In another bowl prepare the batter by mixing together the matzo cake meal, egg and enough water to obtain a thick creamy mixture. Dip the chicken pieces in the batter to coat. Heat the oil in a heavy pan and then pan fry the chicken schnitzel until it’s golden, turning once; (approx. 4 to 5 minutes on each side). Serve with lemon quarters.