NEW PASSOVER RECIPE PAGE
Potato Schnitzel
INGREDIENTS
- 2 lb Boneless chicken breasts, approximately 8 chicken breasts or veal cutlets
- 2 T Parsley Flakes (dried parsley)
- 1/2 t Paprika
- 1/2 t Garlic Powder
- 1 1/2 - 2 C Dry potato pancake mix
- Salt & Pepper to taste
- 3 Eggs (lightly beaten) (Oil for frying)
DIRECTIONS
- 1. Place the chicken between 2 sheets of heavy plastic (re-sealable freezer bags work well)
on a solid, level surface. - 2. Firmly pound with a meat mallet to a thickness of 1/4-inch.
- 3. On a large plate or in a shallow bowl, combine parsley flakes, paprika, garlic powder,
potato pancake mix, salt & pepper. - 4. Pour eggs into another large plate or shallow bowl.
- 5. In a large skillet, heat oil over medium-high heat.
- 6. Meanwhile, dip chicken into egg, then potato flake mixture.
- 7. Cook chicken in heated oil, turning once or until both sides are golden brown & chicken
is cooked through.
NOTES
- Yields 4-6 Servings.
- Alternately, try it with potato flakes for your coating
- Serve this as a main dish with potatoes & salad.
- When you serve this on Pesach, your family won’t even know it’s not chametz!
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Another Passover Recipe
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