| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | 1 | Servings | ||
INGREDIENTS
| 1 1/2 | c | Finely ground matzoh |
| 1/4 | c | Potato starch |
| 1 1/2 | ts | Garlic powder |
| 1 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
| 1 | ts | Paprika |
| 2 | ts | Lemon zest; finely minced |
| 2 | tb | Parlsey; finely minced |
INSTRUCTIONS
VINAIGRETTE OR SALTED WATER 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
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