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Really, this is the best schnitzel ever. I use this same recipe with a little variation during the year. I always use this technique, coat with potato starch (flour during the year), egg, then coating. I vary the seasonings in the crumb mixture, sometimes with panko and breadcrumbs and the dried spices, sometimes with pretzel crumbs, and sometimes with the addition of crispy fried onions. If you can find them kosher for Pesach, definitely add them in.
2 eggs
1 and 1/2 teaspoons kosher salt, divided
3/4 teaspoon ground black pepper, divided
1 cup Gefen Potato Starch
2 cups Yehuda Matzo Meal (finely ground, if possible)
1 cup crushed potato chips or potato sticks
1 and 1/2 teaspoons sweet paprika
1 and 1/2 teaspoons garlic powder
1 and 1/2 teaspoons onion powder
1 and 1/2 teaspoons dried dill
zest of 1 lemon
8 pieces boneless, skinless chicken cutlets (see note)
1/4 to 1/2 cup Gefen Cottonseed Oil or neutral oil for Pesach
In a medium bowl combine eggs, 1/2 teaspoon kosher salt and 1/4 teaspoon ground black pepper.
Set out two medium serving dishes on the counter. In one dish, place the potato starch and stir it. In the second dish, stir matzah meal, crushed potato chips, paprika, garlic powder, onion powder, dill, lemon zest, and remaining one teaspoon salt and 1/2 teaspoon pepper.
Working with each piece of chicken individually, dredge in potato starch, shaking off excess, then dip in egg mixture, and then fully coat with matzah meal. Place the prepared piece of chicken on a large plate that can hold all coated chicken.
Heat about 1/4 cup oil over high heat in a large frying pan. When oil is hot, add chicken pieces, making sure they don’t touch and are not too snug. Resist the urge to move the chicken around while it is frying; it will prevent the coating from fully crisping up (you may need to lower the heat to medium while the chicken cooks). Cook for about four to six minutes or until the coating has become crispy and detaches on its own from the pan; flip and cook for an additional three to five minutes or until cooked through, where chicken is crisp but not burned. Remove from the pan and place on paper towels to soak up excess oil. Repeat with remaining pieces, heating more oil if necessary.
Styling and Photography by Chay Berger
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