| 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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