Here is a version of classic Chicken Schnitzel that can be prepared during Passover with matzo meal. It’s very similar to my classic chicken schnitzel recipe, but the ingredients are all kosher for Passover. Matzo meal coating, in my experience, can be a bit more fragile than a coating made from breadcrumbs. I find the easiest way to flip the coated breasts in the skillet is to use a pair of tongs, rather than a spatula—this seems to be the best way to keep the coating intact. Dredging the breasts in matzo cake meal (finely ground matzo meal) before the egg dip also helps. The paprika in the mix is optional. Use whatever Kosher for Passover oil you prefer– I try to use oils with a high smoke point for frying, like grapeseed.
Frying adds calories, but unfortunately you can’t get that same schnitzel flavor and crispness from baking. That is why I like to serve this with a healthy side salad, like the Israeli salad shown here (click here for recipe), to lighten things up. I also serve it with fresh lemon wedges… the schnitzel is so good with a squeeze of fresh lemon juice on top. It’s one of 0ur favorite non-Seder meals during the week of Passover!
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Passover Chicken Schnitzel
Ingredients
- 2 pounds boneless skinless chicken breasts (4 large breasts)
- Salt and pepper
- 1 cup matzo cake meal
- 2 large eggs
- 1 cup matzo meal
- 1 tablespoon paprika (optional)
- Oil for frying (make sure your oil is kosher for Passover)
- Fresh lemon wedges or halves for garnish
NOTES
Instructions
- Lay down a 2-foot long strip of plastic wrap on your kitchen countertop. Place chicken breasts on the plastic, leaving a 2-inch space between each breast. Cover the breasts with another strip of plastic, so the meat is sandwiched between two layers of plastic.
- Use a mallet to pound the breasts until they are a little less than ¼ inch thick.
- Season breasts with salt and pepper. Set up three wide, shallow bowls and a large plate on your countertop. In your first bowl, place the matzo cake meal. In your second bowl, beat the eggs. In your third bowl, stir together the matzo meal, paprika, and 1 tsp salt till well blended. Leave an empty plate nearby where you will place your coated schnitzels.Pour oil into a skillet until it’s deep enough for frying (about 1 inch). Heat the oil slowly over medium. While oil is heating, dip each breast one by one into your breading bowls, coating them on both sides with each ingredient. First coat with matzo cake meal...
- then with egg...
- then with the matzo meal mixture.
- The ideal temperature to fry schnitzel is around 375 degrees F. When the oil is hot (but not smoking or splattering), fry the coated breasts in single-layer batches until they are golden brown on both sides. If your oil is at the right temperature, it should take about 3-4 minutes per side. Don’t fry more than two breasts at a time in a regular sized skillet, or the oil temperature will drop and the schnitzels will become greasy.
- After frying, set the schnitzels on a wire rack or a paper towel to drain off excess oil. Sprinkle the schnitzels with additional salt to taste. Serve hot garnished with lemon wedges and your favorite condiment.
Andrea F says
This was excellent! I used chicken cutlets instead of breasts. The entire family loved the change for Passover dinner. Thank you!
Yael M says
I just made this recipe for my husband, who is Israeli. He said this schnitzel is better than the regular kind! Thanks so much for making Passover less cumbersome!
Jacqualine Myles says
Do you have an airfried version of your chicken schnitzel recipes
Ashley at ToriAvey.com says
Hi Jacqualine, Tori’s assistant Ashley here. We have not currently tested any of our recipes using an air fryer, so I cannot guarantee great results. Perhaps another reader has given this a try and might have some tips!
Debbie says
I made this last year during Passover and my kids have been asking for it ever since Passover started this year–they love it! (I brown each side and then bake it.)
Thanks, Tori!
Brooke says
I am thinking of making this for 2nd night tomorrow. I am worried about making it in advance though as making it right at that time isnt really an option (taking it to someones house). Any suggestions on what to do?
Tori Avey says
I don’t really like serving fried dishes reheated, but if you decide to make this one, I would suggest reheating it on a baking tray in the oven to crisp it. Try 325 degrees F for 10-15 minutes or so, depending on how cold they are. The oven reheating should make it more crisp. Good luck!
Mery says
Can I use chicken scallopini instead of chicken breasts?
Tori Avey says
If you mean chicken cut scallopini style (which is my guess here), then yes. If you mean prepared chicken scallopini breasts that are breaded, that would not work.
Mery says
Yes scallopini style cut. I guess also known as cutlets. Thanks so much!!
Suze C says
Would this work in an air fryer?
Tori Avey says
Probably! I’ve never used an air fryer but I am told they work almost the same as a regular fryer for most things. 🙂
Kathi says
Hi there. I made them in my air fryer – just like you cook fried chicken and I cooked them in a cake pan that fits perfectly in my AF so the breading wouldn’t mess up the bottom of my fryer. They came out fantastic. Preheated the AF at 375 degrees for 5 minutes; then cooked them at 375 for 7 minutes; turned them with tongs and then cooked them for another 6 minutes. OMG – were they ever moist and golden brown and really, really good. Oh – I did as another reviewer suggested and added a tablespoon of the French grainey mustard and the lemon juice. Gave it a great flavor. Thanks for sharing this recipe.
Michele D says
I made a double batch of this recipe for a Passover dinner this week and there were only a couple of pieces left. The chicken was delicious and a big hit at the dinner. I’ve made schnitzel many times before and it has never turned out this amazing. I bought extra matzo cake meal this Passover so I can make this chicken all year round. Thank you so much for your wonderful recipes.
Tamara Amos says
I never coated anything with matzo meal before on Passover! I think I like it better than the original with breadcrumbs. This recipe came out fantastic and my family loved it! Thanks Tori!
Helene Unger says
Wonderful!
Susan Beaulieu says
gf? quinoa?
Tori Avey says
Susan here’s my gluten free schnitzel recipe, it’s really good! https://toriavey.com/toris-kitchen/2011/02/gluten-free-chicken-schnitzel/
Susan Beaulieu says
Toda, Tori Avey! Chaq Sameach!
Susan Beaulieu says
Was just curious if Quinoa could be substituted!
Paula Weinstein says
had it tonite,absolutely delicious!!!!!!!
dahlia says
Hi tori, love schnitzel. Just came back from israel. My cousin gave me her recipe of chicken schnitzel, so I’m imparting this on to you, if ever in the mood, you can try it. In the egg wash she adds a tablespoon of french grainy mustard and the juice of half a lemon. Amazing!! Love love your site.
Tori Avey says
Thanks Dahlia! I love mustard with schnitzel as a dipping sauce, never tried it in the egg wash. Just a heads up for other readers, some Jewish traditions may consider mustard kitniyot which means it can’t be consumed for Passover. Our family isn’t so strict though. 🙂
Rachel says
I am curious if I can do everything but fry them ahead of time? Or will it get too mushy?
Tori Avey says
Hi Rachel, I don’t recommend breading them more than a couple hours in advance, and keep them refrigerated… with the egg in the coating and the raw meat it can be a breeding ground for bacteria.
Marlene says
Can they be made ahead of time or baked
Tori Avey says
Hi Marlene– I don’t recommend making these ahead or baking them. Making them ahead will cause the coating to become soggy. Baking them will not produce a crisp and golden result.
Gisele Jacobson says
As I would like to make this for a large party (24), could I make and freeze these and reheat them in the oven?
Tori Avey says
Hi Gisele- I don’t recommend serving schnitzel reheated, I find it is a dish best served freshly fried. Reheating softens the coating and makes it less crispy.
Aviva says
Hi Tori,
Can this be baked in the oven instead of fried? Or any other suggestions for Chicken Scallopini?
Thanks!
melynda says
I make schnitzel all the time and just bake it- never fry. It cooks slower so you don’t have to make them tthinner.
Carol Esther says
I have a question, Tori. What is matzo cake meal? I was able to buy the matzo meal, but couldn’t find the cake meal. Any suggestions? I used regular flour as a substitute….. thank you! It did turn out great though, I loved it.
Tori Avey says
Hey Carol, matzo cake meal is simply matzo meal ground very fine. It’s usually only available around the Passover holidays, but you can make it yourself by processing matzo in a food processor or blender until it’s the consistency of powder. Flour works just fine now (February), but during Passover matzo cake meal or potato starch are used because of the ban on leavened bread. Hope that helps. Glad you liked it! 🙂
haskell adler says
can be made gf sub potato starch for matzo meal
Tori Avey says
Interesting idea Haskell! I’ve never tried it myself… but I do have a GF variation on this recipe at this link: https://toriavey.com/toris-kitchen/2011/02/gluten-free-chicken-schnitzel/
Mandy J says
I love this recipe!! Simple yet delicious. I think this may be dinner tonight!