Recipes courtesy of Kosher.com

SERVES 2

• 2 large chicken cutlets (about 1½ lb/¾ kg total)
• ½ cup flour
• 1 egg, whisked
• 1 cup Manischewitz Matzah Meal
• 1 tsp kosher salt, plus more for sprinkling
• 1 Tbsp sesame seeds
• oil, for frying (canola or vegetable works well)
• 2 baguettes or rolls
• pickle slices, for garnish

Slaw

• ¼ cup mayonnaise
• ½ tsp Dijon mustard
• ½ tsp apple cider vinegar
• ½ Tbsp honey
• ½ tsp kosher salt, or to taste
• ¼ tsp black pepper, or to taste
• 3 cups shredded cabbage or coleslaw mix

Prepare the slaw: In a large bowl, mix all the ingredients except for cabbage. Add the cabbage and combine; refrigerate for 30 minutes to marinate.

Prepare the schnitzel: Place a large piece of plastic wrap on a cutting board and place the chicken cutlets on it, spaced a few inches apart. Cover the chicken with more plastic wrap and pound to about ¹⁄₄-inch (0.6-cm) thin with a mallet or heavy pan.

Put the flour, whisked egg, and matzah meal each in a separate shallow bowl. Season the flour with 1 teaspoon kosher salt, and add the sesame seeds to the matzah meal.

In a large frying pan, heat ¹⁄₂-inch (1¹⁄₂-cm) oil over medium heat until it reaches 375°F (190°C).

Meanwhile, coat each chicken cutlet in flour, shake it off; then egg, drip it off; then matzah meal. Fry for 2–3 minutes per side or until golden brown.

Blot the chicken on a paper towel and sprinkle cooked schnitzel with a little more salt. Serve on sliced baguettes with pickles and slaw.

Tip: Use alternate hands for the dry and wet dipping for less mess.

(Originally featured in Family Table, Issue 806)