Extra Crispy Passover Chicken Cutlets
- 2 lbs skinless chicken breasts cut into strips
- 1 cup potato starch aprox
- 3 cups matzo meal
- 1 tbsp salt
- 1 tsp black pepper
- 1 tbsp garlic powder
- 1 tsp onion powder
- 4 eggs
- vegetable oil for frying
- salt and pepper to dust the chicken strips
- Lay out a large sheet of wax or parchment paper to work on.Put the prepared chicken strips on one side of this work surface, then a shallow bowl with the potato starch in it.In a larger bowl, mix the matzo meal, salt, pepper, garlic and onion powder together and have this nearby. In a medium bowl, prepare the eggs (beating just to blend as the egg coating). What is required is an assembly line to work with the chicken, potato starch, eggs, and last the seasoned matzo meal.Dust the chicken strips lightly with salt & pepper. Dredge the strips lightly and shake off in the potato starch. Then lower the chicken strips into the beaten eggs, then dip and press in seasoned matzo meal.
Using a large skillet, heat oil (up to 1/4 of sides) to 350 F. Fry a few pieces of chicken at a time, turning once, until well browned on each side - adjust heat as required. Drain well. Serve warm or cold.
Here’s what Marcy has to say about this great Passover dish: Don’t you love when a substitution become better than your original method or ingredients? Matzo meal makes a terrific coating mix for chicken cutlets (or turkey fillets or fish). Together with the potato starch( Instead of flour as one would usually use when it’s not Passover) this coating results in crunchy, golden chicken cutlets or fillets that are as good as a snack or appetizer as they are a main dish.