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 vegetable oil
*Optional* mustard: Add a little mustard (Kosher for Passover) to the eggs for a little tangy flavor. Horseradish sauce or hot sauce are also great options.
Cornstarch or potato starch: The starch creates a protective layer around the chicken, helping to seal in moisture during cooking. This can prevent the chicken from drying out, resulting in juicier meat.
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/potato starch in one, beaten eggs and mustard (optional) in another, and a seasoned matzo meal in the third.
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 4: Serving: Drain on paper towels or place them on a cooling rack. Serve warm.
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
When storing chicken schnitzel, it is best to store them in an airtight container in the refrigerator for up to 3 to 4 days. Additionally, you can store cooked chicken schnitzel in the freezer for up to 3 months.
To freeze, place the schnitzel in an airtight container or freezer-safe bag. When ready to reheat, thaw in the refrigerator overnight and then reheat.
Place the chicken schnitzels on a baking sheet and cover with foil. Place in a 400°F/200°C oven for 15 minutes and check if it’s hot and crispy. If it isn’t yet, pop it back in the oven for another 5 to 7 minutes.
What Are Schnitzels 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.
More Recipes You’ll Love
Horseradish for Passover with Beets
Charoset Dessert Balls (Truffles)
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Crispy Passover Chicken Schnitzel
Description
Equipment
- Candy/oil thermometer optional
- Rolling pin optional
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 Kosher for Passover 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
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 starch.
- 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. (The most reliable method to check doneness is to use a cooking thermometer. When it reaches 165°F/74°C, the meat is fully cooked).
- 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.
14 comments
Great recipe! Great idea
thank you!
Turned out great!! My kids loved it
My kids love it too!
Great idea for Passover, we do it corn and it came out great
Great recipe! Served with fries and ketchup
yum
yum
🙂
Didn’t use cornflour came out great!
Love it
This recipe looks delicious, and I hope to try it this Passover. I do have once question…I don’t use corn starch during Passover, so could I use potato starch instead. Or, as you suggested in the recipe, skip it completely.
I suggest skipping it.
Happy spring
OK! So I did try with potato starch, and it was great!!!!!!! I will update the recipe thank you for the insight