1 1/2 c Finely ground matzoh
1/4 c Potato starch
1 1/2 ts Garlic powder
1 1/2 ts Salt
1/2 ts Pepper
1 ts Paprika
2 ts Lemon zest; finely minced
2 tb Parlsey; finely minced
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.
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.
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.
Yields
1 Servings