Crispy Passover Chicken Schnitzel

There’s nothing quite like biting into a perfectly crispy piece of fried chicken. With its golden, crunchy exterior and juicy, tender meat inside, it’s no wonder that Crispy Passover Chicken Schnitzel is a beloved dish all over the world.

Cooking for Passover? Try my Passover Mandel Bread, Passover Granola, and Fried Matzo Brei.

Ingredients Overview

*The full recipe is in the recipe card below!

Chicken: Boneless, skinless chicken breasts. To ensure the chicken cooks evenly and has a consistent texture, it’s important to pound the chicken breasts to an even thickness before coating them with matzo meal. This will help the chicken cook quickly and evenly without drying out.

Eggs: Help the matzo meal to stick more easily.

Matzo meal: A type of flour made from ground matzo crackers, a great Kosher for Passover alternative for the traditional breadcrumbs. 

Neutral cooking oil: Like canola, vegetable, and avocado.

*Optional*Dijon Mustard (or any mustard): Add a little mustard to the eggs for a little tangy flavor. Horseradish sauce or hot sauce are also great options.

*Optional*Cornstarch: Cornstarch is a fine white powder made from corn. It is gluten-free and is often used as a substitute for wheat flour in gluten-free recipes. It is also commonly used as a coating for fried foods to make them crispy. You can omit it if you don’t eat corn during Passover; just pat the chicken dry with a paper towel.

3/30/2023 edit: Potato starch works too!

Seasoning: Experiment with different spices and seasonings to create your own unique flavor for the coating. Salt, pepper, garlic powder, paprika, onion powder, cumin, turmeric…

How to Make Crispy Passover Chicken Schnitzel?

Step 1: Prepare the chicken: Place each chicken breast between two sheets of plastic wrap and pound them with a meat mallet or rolling pin until they are evenly thin, about 1/4 inch thick. Dry the chicken cutlets with paper towels. 

Step 2: Set up the coating stations: Prepare three separate shallow bowls (large enough to fit the chicken breast) with cornstarch** in one, beaten eggs and mustard** in another, and a seasoned matzo meal in the third.

**Cornstarch and mustard are optional!

Step 3: Frying: Add oil to a depth of about 1/4 to 1/2 inch in a large skillet set over medium-high heat. Heat the oil until hot but not smoking. To test the oil take a pinch of matzo meal and carefully drop it into the oil. If it immediately sizzles, the oil is ready. If the oil starts to smoke or the schnitzels are burning, turn the heat down slightly, wait a few minutes, and then test it again. Fry the schnitzels in small batches for about 3 to 4 minutes per side. Watch for crispness and color; you want them to be a beautiful golden brown.

How to know if the chicken schnitzel is cooked?

The most reliable method is to use a cooking thermometer. When it reaches 165°F/74°C the meat is fully cooked. 

Additionally, you can check for signs of doneness such as the juices running clear, the chicken is golden brown, and the schnitzel being firm to the touch.

Step 5: Serving: Drain on paper towels or place them on a cooling rack. Serve warm. 

What are Chicken Schnitzels typically served with?

Schnitzel is a versatile dish that can be served with a variety of side dishes. Here are a few popular options:

• Lemon wedges: Serving chicken schnitzel with lemon wedges is a great way to add a bit of brightness and a zesty flavor to the dish. The acidity of the lemon juice helps to cut through the richness of the chicken and adds a nice balance of flavor. It also adds a nice visual contrast to the golden-brown color of the schnitzel.
• Potato dishes: Schnitzel pairs well with potato dishes such as mashed potatoes, roasted potatoes, or french fries.
• Vegetables: Schnitzel also goes well with vegetables like asparagus, broccoli, or carrots. You can serve the vegetables steamed, roasted, or sautéed.
• Salad: A fresh and crisp salad can help balance the richness of the schnitzel. Try serving it with a simple green salad, Israeli salad, or coleslaw.
• Sauces and condiments: Horseradish, mayo, etc.

Pro-Tips

• Do not skip pounding the chicken. It needs to be pounded for even and fast cooking. Don’t bash it too hard, or the meat will break apart. This step makes for even cooking and also tenderizes the meat a little.
• Adding seasoning to your matzo meal can make a big difference in the flavor of your schnitzel.
• Make sure to press the matzo meal mixture onto the chicken to ensure that it sticks well. This will help to create a crispy crust on the schnitzel.
• When frying the schnitzel, do not overcrowd the pan. This can cause the chicken to cook unevenly, resulting in a soggy crust.
• Heat enough oil in a large skillet or frying pan to come halfway up the sides of the chicken.
• Drain on a cooling rack: putting fried food on a cooling rack means the excess oil will drip off, and the bottoms won’t get soggy.

Always serve Schnitzels hot and fresh if possible. The longer they sit, the less crisp they’ll be.

FAQs

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Crispy Passover Chicken Schnitzel

Author Rachel

Prep Time 15 minutes minutes

15 minutes minutes

Total Time 30 minutes minutes

Yield 6 units

Print Pin Recipe

Description

Chicken schnitzel is a delicious and easy-to-make dish that is perfect for a quick lunch or weeknight dinner.

Kosher, Meat

Equipment

• Candy/oil thermometer optional
• Rolling pin optional
• Plastic food wrap

Ingredients

• ▢ 1 Lb (1/2Kg) boneless skinless chicken breasts (about 6 pieces)
• ▢ 1/2 cup (70g) cornstarch or potato starch
• ▢ 1 cup (135g) matzo meal
• ▢ 2 large eggs
• ▢ *optional* 1 Teaspoon mustard or horseradish sauce or hot sauce
• ▢ 1/2 Teaspoon paprika
• ▢ 1/2 Teaspoon garlic powder
• ▢ salt to taste
• ▢ a pinch of black pepper
• ▢ oil for frying like canola or vegetable

Instructions

• Place the chicken breasts between two sheets of plastic wrap and pound them with a meat mallet until they are thin (¼ inch thick) and even.
• In a shallow dish, season the matzo meal with paprika, garlic powder, salt and pepper.
• In another shallow dish, add the cornstarch or potato strach.
• In a third shallow dish, beat the eggs with mustard or hot sauce (optional).
• Coat each chicken breast in cornstarch, shaking off any excess, or pat the chicken dry with a paper towel. Then dip it in the beaten eggs, and finally coat it in the matzo meal mixture, pressing the matzo meal onto the chicken to ensure they adhere.
• Heat the oil in a large frying pan over medium-high heat.
• Once the oil is hot, add the chicken breasts to the pan, working in batches if necessary to avoid overcrowding. Cook the chicken for 3 to 4 minutes on each side or until it is golden brown and cooked through.
• Once all the chicken is cooked, remove it from the pan and place it on a paper towel-lined plate to drain any excess oil.
• Serve the chicken schnitzel hot, with your choice of side dishes. Enjoy!

Notes

• Do not skip pounding the chicken. It needs to be pounded for even and fast cooking. Don’t bash it too hard, or the meat will break apart. This step makes for even cooking and also tenderizes the meat a little.
• Adding seasoning to your matzo meal can make a big difference in the flavor of your schnitzel.
• Make sure to press the matzo meal mixture onto the chicken to ensure that it sticks well. This will help to create a crispy crust on the schnitzel.
• When frying the schnitzel, do not overcrowd the pan. This can cause the chicken to cook unevenly, resulting in a soggy crust.
• Heat enough oil in a large skillet or frying pan to come halfway up the sides of the chicken.
• Drain on a cooling rack: putting fried food on a cooling rack means the excess oil will drip off, and the bottoms won’t get soggy.

Always serve Schnitzels hot and fresh if possible. The longer they sit, the less crisp they’ll be.

Tried this recipe? Tag@mamalivingabroad