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Pesach Schnitzel with a Twist
This recipe is kosher for Passover.
Pesach Schnitzel with a Twist Eileen Goltz | Meat
1½ hours 20 minutes
1 hour
10 minutes
2 servings

  • 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
  • ⅓ 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

  1. In a bowl combine the oil, lemon juice, salt, pepper, garlic and parsley.
  2. Marinate the chicken pieces in a mixture for about 1 hour.
  3. 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.
  4. 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).
  5. Serve with lemon quarters. 

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