• 1serving

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Nutrition Info . . .

VitaminsA, C, E
MineralsNatrium, Potassium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 cup Finely ground matzoh

  2. cup Potato starch

  3. 1 1/2 teaspoon Garlic powder

  4. 1 1/2 teaspoon Salt

  5. teaspoon Pepper

  6. 1 teaspoon Paprika

  7. 2 teaspoons Lemon zest; finely minced

  8. 2 tablespoons Parlsey; finely minced

Instructions Jump to Ingredients ↑

  1. VINAIGRETTE OR SALTED WATER Souce: Passover Cookbook: (Frances R. AvRutick) Mix all ingredients (except vinaigrette/salted water) together. Double up recipe if you are doing a large batch.

  2. I METHOD Marinate chicken cutlets or pieces in vinagrette for a few hours, refrigerated. Drain off pieces then coat or roll in coating. Pan fry or oven bake (400 F) until done - 35-45 for pieces, 25 for cutlets. Can also make cutlets into "nuggets" and serve with honey.

  3. II METHOD - Marinate chicken pieces (not cutlets) in salted water (lots of water to cover chicken, about 1-2 tablespoons kosher salt). Let marinate several hours of overnight. Coat well in coating and bake chicken, 400 for 35-45 minutes, basting for the first 30 minutes with a touch of oil.

  4. Posted to JEWISH-FOOD digest by BNLImp@... on Feb 20, 1998


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