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Passover Matzo Meal Chicken Schnitzel https://www.metro.ca/userfiles/image/recipes/repas-matzo-schnitzel-poulet-11512.jpg PT20M PT40M PT1H00M
Set up a 3-part dredging system with 2 bowls and 1 large plate.In the first bowl, place potato starch and season with salt and pepper.In the second bowl, beat together the eggs and mayonnaise.On the plate, mix matzo meal, Italian seasoning, garlic powder, and paprika.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.Continue the process until all chicken pieces are breaded.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.Fry the chicken until brown on both sides and then place on a baking rack over a baking tray.Once all the pieces are browned and placed on the rack, bake in a 350°F oven until the chicken is cooked through, about 20-30 minutes, depending on the thickness of the chicken.Serve on a nice platter and garnish with arugula and citrus. Enjoy!
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4 chicken breast, cut into smaller, thinner pieces 1 cup (250 ml) potato starch 3 eggs, beaten 1 teaspoon (5 ml) mayonnaise (optional) 3 cups (750 ml) matzo meal 1 tablespoon (15 ml) italian seasoning 1 teaspoon (5 ml) garlic powder 1 teaspoon (5 ml) paprika To taste salt and pepper
Passover Matzo Meal Chicken Schnitzel

Passover Matzo Meal Chicken Schnitzel

Rate this recipe
0 Vote
5
Main course
0:20
Preparation
0:40
COOKING
1:00
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4
    chicken breast, cut into smaller, thinner pieces
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    FRESH CHICKEN DRUMSTICKS OR THIGHS

    FRESH CHICKEN DRUMSTICKS OR THIGHS

    $2.99 /lb

    BREADED OR MARINATED


    FRESH MARINATED SKINLESS CHICKEN BREAST BONE IN

    FRESH MARINATED SKINLESS CHICKEN BREAST BONE IN

    $5.99 /lb


  • 1 cup
    (250 ml)
    potato starch
  • 3
    eggs, beaten
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    SAVE $1.50
    Selection Large Eggs OR Irresistibles Maple Syrup

    Selection Large Eggs OR Irresistibles Maple Syrup

    $7.99 ea.

    30 un. or 500 - 540 ml Selected Varieties


    SAVE $1.50
    Selection Large Eggs OR Irresistibles Maple Syrup

    Selection Large Eggs OR Irresistibles Maple Syrup

    $7.99 ea.

    30 un. or 500 - 540 ml Selected Varieties


    SAVE $1.50
    Selection Large Eggs OR Irresistibles Maple Syrup

    Selection Large Eggs OR Irresistibles Maple Syrup

    $7.99 ea.

    30 un. or 500 - 540 ml Selected Varieties


  • 1 teaspoon
    (5 ml)
    mayonnaise (optional)
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    HELLMANN’S MAYONNAISE

    HELLMANN’S MAYONNAISE

    $4.49 ea.

    340 ml


  • 3 cups
    (750 ml)
    matzo meal
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    ROBIN HOOD ALMOND FLOUR

    ROBIN HOOD ALMOND FLOUR

    $14.99 ea.

    500 g SELECTED VARIETIES


    ROBIN HOOD OR FIVE ROSES FLOUR

    ROBIN HOOD OR FIVE ROSES FLOUR

    $6.49 ea.

    2.5 kg SELECTED VARIETIES


    ROBIN HOOD OR FIVE ROSES FLOUR

    ROBIN HOOD OR FIVE ROSES FLOUR

    $6.49 ea.

    2.5 kg SELECTED VARIETIES


    ROBIN HOOD COCONUT FLOUR

    ROBIN HOOD COCONUT FLOUR

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    500 g SELECTED VARIETIES


  • 1 tablespoon
    (15 ml)
    italian seasoning
  • 1 teaspoon
    (5 ml)
    garlic powder
  • 1 teaspoon
    (5 ml)
    paprika
  • To taste
    salt and pepper
Imprimer ma sélection

Preparation

Set up a 3-part dredging system with 2 bowls and 1 large plate.

In the first bowl, place potato starch and season with salt and pepper.

In the second bowl, beat together the eggs and mayonnaise.

On the plate, mix matzo meal, Italian seasoning, garlic powder, and paprika.

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.

Continue the process until all chicken pieces are breaded.

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.

Fry the chicken until brown on both sides and then place on a baking rack over a baking tray.

Once all the pieces are browned and placed on the rack, bake in a 350°F oven until the chicken is cooked through, about 20-30 minutes, depending on the thickness of the chicken.

Serve on a nice platter and garnish with arugula and citrus. Enjoy!

Source : Metro

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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