Today is December 23, 2024 / /

Kosher Nexus
  • Find us on Facebook


  • UTJ is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Oven Fried Kosher For Passover Schnitzel

Ingredients

  • 12 slices thin chicken cutlets, about 2-3 pounds
  • 4 tablespoons Gefen Cottonseed Oil
  • 4 large eggs
  • 3/4 cup Manischewitz Potato Starch
  • 1 and 1/2 teaspoons turmeric
  • 1 and 1/2 teaspoons  Garlic Powder
  • 1/2 teaspoon  Ground Ginger
  • 3/4 teaspoon  Table Salt
  • heaping 1/4 teaspoon black pepper
  • 2 (5-ounce) bags Heaven and Earth Veggie Salad Toppers
  • 1 cup Jeff Nathan Creations Chef Gourmet Gluten Free Panko

Directions

  1. Preheat oven to 450 degrees Fahrenheit.
  2. Place two tablespoons oil on each of two jelly-roll pans. Use a pastry brush to coat the entire pan with oil. If you need to bake a third batch, add one tablespoon oil to the pan and then heat the pan.
  3. Place the eggs into a shallow bowl and beat well. Place the potato starch into another shallow bowl. Add the turmeric, garlic powder, ginger, salt and pepper and mix well. Place the veggie sticks into the bowl of a food processor and chop into very small pieces. Place into a shallow bowl. Add the panko and mix well.
  4. Dip each piece of chicken into the potato starch to coat completely, shaking off excess, then into the beaten eggs, letting the excess drip off for at least 15 seconds, and then press into the crumb mixture to completely coat the chicken. Place the pieces on a dinner plate once they are ready.
  5. Line a cookie sheet with aluminum foil and place a cooling rack on top.
  6. When the oven is preheated, place the oil-coated pans into the oven and heat for five minutes.
  7. When the pans are hot, carefully remove one pan at a time and add the schnitzel pieces, without touching each other. Place back into the oven and bake for ten minutes. Turn over and bake for another five minutes. Rotate the pans halfway through so each pan has a turn on the bottom rack. Place baked schnitzel on the cooling rack to cool, to retain  maximum crunchiness, until serving.