Passover Chicken Schnitzel Recipe

By Shannon Sarna
(The Nosher via JTA) — Schnitzel is one of my family’s favorite dishes throughout the entire year, but it is especially loved during Passover. With very small changes (as in, use matzah meal and almond flour instead of bread crumbs), this dish is 100 percent Passover-friendly. And it’s so satisfying as the week of Passover eating lags on and you crave some serious eats — not just matzah slathered in whipped cream cheese for, like, the 20th time.

Schnitzel tips!

-When dredging anything (like chicken or eggplant), set up a work station before you start cooking. Two (or three, depending on the recipe) large shallow bowls or Pyrex dishes are ideal for the egg and bread crumb steps. Dredge all your pieces, place them on a baking sheet lined with parchment, and then start frying.

-Don’t overcrowd the pan or the chicken will not brown properly. Fry 2-3 cutlets at a time, depending on their size and the size of your pan.
-After you are done frying, sprinkle with an additional pinch of salt while it’s still hot.

-To reheat, place on a wire rack on top of a baking sheet in an oven heated to 250 degrees for 10-15 minutes.

2 lbs chicken cutlets (thinly sliced chicken breasts)
Salt and pepper
2 eggs, beaten
2 tsp kosher-for-Passover mustard or hot sauce
1 tsp water
1 ½ cups matzah meal
½ cup almond meal
2 Tbsp sesame seeds (optional)
2 Tbsp dried parsley
½ Tbsp smoked paprika
1 tsp sea salt
½ tsp black pepper
Vegetable or canola oil for frying


1. Combine eggs, mustard or hot sauce, and water in a large bowl. Combine matzah meal, almond meal, sesame seeds (if using), parsley, paprika, salt, and pepper in another large bowl.

2. Dredge each chicken cutlet into egg mixture, then into matzah meal mixture, pressing down to ensure the entire piece is covered. Lay flat on a plate or baking sheet.

3. Pour oil into large sauté pan to about 1-1 ½ inches high over medium-high heat.

4. Fry chicken cutlets in batches, 2-3 at a time, until golden on each side. Depending on thickness of chicken, around 3 minutes each side. Take care not to overcrowd the pan or chicken will not cook properly.

5. Remove from pan and allow to cool on a wire rack.
6. While chicken is still hot from pan, sprinkle each cutlet with additional pinch of salt.
(Shannon Sarna is the editor of The Nosher.)

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