Welcome, variety! It’s probably the dish you’ll make most often this Pesach. Change it up and please the crowds with 6 new versions of Pesach schnitzel.
By Personal Chef Ruth Bendkowski
Schnitzel is always a staple for Pesach. It’s one of those things that are just always a hit and fly off the table. How many different ways can you think of making schnitzel? Here are some of my favorite versions I have developed over the years. These recipes are my clients’ favorites that are requested time after time. I would love to hear about any other great ideas you have come up with as I’m always looking to add to my collection. The maple pecan and coconut versions are a must, make sure you add them to your menus!
Each recipe will coat approximately ¾ pound chicken cutlets.
Basic Egg Mixture (use this in many of the recipes below)
4 tablespoons honey
2 eggs
Salt and pepper (and garlic powder, optionally)
Coconut Shnitzel
You’ll need:
Basic Egg Mixture (recipe above)
2 cups flaked coconut
Dredge cutlets in egg mixture, then coat in coconut flakes. Bake at 425ºF for 15 minutes or fry.
Potato Chip Shnitzel
You’ll Need:
1 bag favorite potato chips, crushed
1 egg
3/4 tablespoon mayonnaise
1 tablespoon duck sauce
Combine egg, mayonnaise, and duck sauce. Dredge chicken in mixture. Coat in chips and bake or fry.
Tempura Schnitzel
You’ll Need:
1 cup potato starch
1 egg
1/4 cup water
1 tsp baking powder
Salt and pepper, to taste
Paprika, for coloring
Combine all ingredients to make a batter. Add extra water if needed. Dredge chicken in mixture and fry immediately.
Almond Schnitzel
You’ll Need:
Basic Egg Mixture (recipe above)
1 cup potato starch
1 cup ground almonds
Dredge chicken in Egg Mixture. Combine potato starch and almonds. Coat chicken in mixture and bake or fry.
Simple Egg Wash Schnitzel
You’ll Need:
Basic Egg Mixture (recipe above)
Use Basic Egg Mixture to coat chicken and bake or fry
Maple Pecan Schnitzel
You’ll Need:
8 tablespoons maple syrup
4 eggs
Pinch salt
2 bags ground or chopped pecans
Mix together first three ingredients and coat chicken in mixture. Dredge in nut mixture.
Fry or bake at 425ºF for 15 minutes.
Looking for more Pesach Recipes? Click Here.
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