Recipes courtesy of Kosher.com
- 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
- 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)
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