Passover Chicken Schnitzel

Servings: 4 servings

Kosher Key: Kosher for Passover

Prep Time: 10 Minutes

Cook Time: 15 Minutes

Total Time: 25 Minutes

Ingredients

• 2 lbs boneless skinless chicken breasts (4 large breasts)
• 1 cup matzo cake meal
• 2 eggs
• 1 cup matzo meal
• 1 tbsp paprika
• Salt and pepper
• Oil for frying (pick one with a high smoke point like grapeseed)
• Fresh lemon wedges for garnish

You will also need

Plastic wrap, mallet, skillet, paper towels

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 ½ inch). Heat the oil slowly over medium. While oil is heating, dip each breast one by one into your breading bowls—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 paper towel and pat them dry to soak off excess oil. Sprinkle the schnitzels with salt to taste. Serve hot garnished with lemon wedges and your favorite condiment.

This recipe is courtesy The Shiksa in the Kitchen

Passover Sweet and Sour Meatballs

Servings: 12-14 appetizer servings

Kosher Key: Meat

Prep Time: 15 Minutes

Cook Time: 45 Minutes

Total Time: 1 Hour

Ingredients

• 2 large cans (20 oz. each) pineapple chunks in their own juice (no sugar added)
• 3/4 cup tomato sauce
• 3/4 cup ketchup
• 1/2 cup cider vinegar (or sub white vinegar)
• 1/4 cup brown sugar (or sub white sugar)
• 2 tbsp tomato paste
• 1 tbsp onion powder
• 3/4 tsp salt, divided
• 3/4 tsp garlic powder, divided
• 3/4 lb. lean ground beef
• 3/4 lb. dark meat ground chicken
• 1 egg, beaten
• 3-4 tbsp matzo meal
• 1 tsp paprika
• 1/4 tsp black pepper
• Pinch of cayenne (or more to taste– add carefully, it’s very spicy!)

Note: I live in an area with a lot of great kosher markets, so I’ve never had trouble finding any of the items in this recipe with kosher for Passover certification. However, I’m told that in some places brown sugar and cider vinegar can be tough to track down with a KFP hechsher. If that is true in your area, feel free to swap cider vinegar for white vinegar, and brown sugar for white sugar.
Drain your two cans of pineapple chunks and reserve the juice.
In a medium pot, mix together tomato sauce, ketchup, cider vinegar, brown sugar, tomato paste, onion powder, 1/2 tsp salt, 1/4 tsp garlic powder, and the juice from the pineapple cans. Stir together and turn meat to low to let the sauce slowly warm.
Meanwhile, in a mixing bowl use a fork to mix together the ground beef and chicken, egg, 3 tbsp matzo meal, paprika, 1/4 tsp salt, 1/2 tsp garlic powder, paprika, black pepper, and cayenne. I like a little heat in the meatballs, so I add a heaping 1/4 tsp of cayenne. If you don’t want them spicy, you can omit it completely– or just add a pinch for depth of flavor.
Form the meat mixture into small 1-inch meatballs. If the mixture seems to moist or stick, add another tablespoon of matzo meal to the mixture. Place the meatballs into the warming sauce.
When all the meatballs are formed, bring the mixture to a boil and stir to cover the meatballs with sauce. Lower the heat to a low, even simmer and cover the pot.
Let the meatballs cook for 40 minutes, stirring frequently, till sauce thickens and meatballs cook all the way through. If the sauce seems to be reducing too fast or losing too much liquid, lower the heat and add a little water to thin it.
After 40 minutes, add the pineapple chunks to the sauce and stir to coat. Let the chunks warm in the sauce for 5 minutes.
Serve. You can serve this as an entree with a Passover-friendly starch, as a side dish, or with toothpicks as an appetizer. Enjoy!

This recipe is from The Shiksa in the Kitchen

Matzah Apple Kugel

4 matzo crackers, crushed 3 eggs, beaten 1/4 cup white sugar 1 teaspoon salt, divided 1/2 teaspoon lemon juice 1/3 cup applesauce

3 Granny Smith apples – cored, peeled and chopped 1/2 cup dried cranberries 1/4 cup white sugar 1 teaspoon ground cinnamon

DIRECTIONS:

1.	Preheat the oven to 350 degrees F (175 degrees C). Place the crumbled matzos in a medium bowl, and add enough water to cover. Let stand for 2 minutes, then drain off excess water. Do not squeeze.
2.	To the bowl of matzo, add eggs, 1/4 cup sugar, salt, lemon juice and applesauce. Stir to combine. Mix in the apples and dried cranberries. Spread the mixture evenly into a 2 quart casserole dish. Mix together the remaining 1/4 cup of sugar, and cinnamon; sprinkle over the top.
3.	Bake for 45 minutes in the preheated oven, or until the top is golden, and the apples are soft.

Matzah Meal Low-Fat Pancakes

1 cup matzah meal

1 tsp. salt

1 cup egg substitute

1 cup club soda

3 egg whites

canola oil, for frying

In a medium bowl, mix together the matzah meal, salt, egg substitute and club soda.

Let the mixture rest in the refrigerator for 30 minutes.

In a clean bowl, beat the egg whites until stiff peaks form.

Fold the egg whites into the matzah meal mixture.

Heat the oil in a frying pan. When hot, drop the pancake batter by the spoonfuls into the pan. Brown lightly on both sides.

Serve with jam or applesauce.

Makes 4 to 6 servings.

Savory Matzah Brei

 

2 tsps. plus 1 Tbsp. vegetable oil, divided

1/4 cup diced onions

1/4 of a large red or green bell pepper, diced

2-3 large button mushrooms, sliced

1 large egg or two large egg whites

2 Tbsps. water plus more for soaking

             2 whole matzahs

Whisk the egg in a bowl with 2 tablespoons of water. Place the matzah in another bowl and add enough water to cover. Let the matzah soak for a minute or two, then break it into large pieces with your hands and add it to the egg mixture. Stir the matzah with a fork and let the mixture soak for 1 to 2 minutes longer.Heat 2 teaspoons of vegetable oil in a medium frying pan over medium heat. Add the onions and saute for a minute. Add the bell pepper and cook for another minute. Add the mushrooms. Stir and cook until the vegetables are lightly browned. Set aside.

Heat the remaining tablespoon of vegetable oil in a second frying pan and pour in the matzah mixture. Be careful so that it doesn’t splatter. Fry the matzah on one side until it is set and a little brown at the edges, about 3 minutes. Carefully flip the matzah and continue to fry for another minute of two. Place the matzah on a plate and top it with the vegetable mixture.

Serves 1.

This recipe courtesy The Jewish Exponent

Matzo Ball Soup

INGREDIENTS:

2 (10 ounce) packages matzo crackers 1/2 cup butter 6 eggs salt and pepper to taste

3 tablespoons minced fresh parsley 2 onions, minced 5 ounces matzo meal 96 ounces chicken broth

DIRECTIONS:

1.	Bring a large pot of lightly salted water to a boil.
2.	Break matzo crackers into small pieces, and place in a large bowl. Add water to cover; allow to soak for a few minutes, until soft. Drain off excess water.
3.	Melt butter in a large skillet over medium heat and stir in drained matzos; stir until mixture is dry and slightly brown. Remove from heat, and mix in eggs, salt and pepper to taste, parsley, and onions.
4.	Mix in just enough matzo meal to make mixture hold together. Roll one golf ball-size matzo ball. Place matzo ball in the boiling water to test the mixture. The ball must rise to the top of the water and not break apart. If it does not rise, then too much matzo meal was added. In this case, add another beaten egg to the mixture and try again. When desired consistency is reached, roll all of mixture into golf ball size spheres.
5.	In a large saucepan, bring chicken broth to a slow boil over medium heat; add balls to broth. Serve soup as the balls rise to the top of the broth.