Update my dinner status, I'm making this tonight.
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 1/2 c Finely ground matzoh
- 1/4 c Potato starch
- 2 ts Lemon zest; finely minced
- 2 tb Parlsey; finely minced
VINAIGRETTE OR SALTED WATER
Preparation
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. Posted to JEWISH-FOOD digest by BNLImp@aol.com on Feb 20, 1998
