Passover Chicken Schnitzel

Ingredients

• About 1 cup potato starch
• 2 to 3 cups matzoh meal
• 1 Tbls. salt, or to taste
• 1 tsp. freshly ground black pepper, plus additional to taste
• 1 Tbls. garlic powder
• 1 tsp. onion powder
• 4 eggs, lightly beaten
• 1 1/2 to 2 lbs. chicken breast halves or fillets, cut into strips
• Vegetable oil for frying

Directions

Place the potato starch in a shallow bowl. Combine the matzoh meal, salt, pepper, garlic powder and onion powder and mix well. Set aside.
In another shallow bowl, beat the eggs lightly. set aside.
Lightly season a piece of chicken with salt and pepper to taste. Dredge each side in potato starch, shake off any excess, dip each side in the eggs and shake off any excess. Then press the chicken into matzoh meal, coating both sides. Transfer to a platter. Repeat with the remaining chicken. set aside.
Line a plate with paper towel. In a large skillet over medium heat, heat 1/4-inch of oil until it registers 350*F. Add the chicken to the oil, being careful not to crowd the pan; you may need to fry in batches. Cook, turning once, until brown and cooked through, 3 to 4 minutes per side, depending on the thickness of the chicken, adjusting heat as needed. Transfer to the plate to drain. serve warm.

Submitted 6/13/05.
Source: Beyond the Seders
Submitted By: Eileen Werth
crzylegs@erols.com
Passover Chicken Schnitzel