One Bowl Schnitzel: The Pesach Edition!
You’ve seen my year-round version, now you can make it on Pesach too! One-bowl crispy Pesach schnitzel — so easy, with no frying and no breading stations required!
I have been making schnitzel forever. Even as a kid, it was always my job. If you know me, you know I am a make-and-dump kind of girl. I don’t like multi-step, tedious processes. But since I loved schnitzel and no Pesach was complete without my famous potato chip cutlets, I would stand for hours coating each piece while a CD (remember those? Totally dating myself here!) blasted in the background.
When I discovered a way to make schnitzel in one bowl without having to dip and coat each piece individually, it was a HUGE game changer. I actually started looking forward to making schnitzel instead of dreading the process!
You may have already seen my year-round version of one-bowl schnitzel and one-bowl chicken nuggets. On Pesach, I use the same method, simply swapping the flour for potato starch and the bread crumbs for a kosher-for-Pesach alternative. There are so many options today for this and any of them will work. There are panko crumbs, bread crumbs, matzah meal, crushed potato chips, nuts or pretzels… You can even combine more than one option to create your own unique Pesach coating.
This method really works best when making a smaller amount of chicken (up to 1.5 lbs.). If I need to make a lot, then I resort to my old method of putting the potato starch, egg and crumbs in individual bowls and dipping each piece.
For Pesach, I really try to have minimal equipment (see my Pesach equipment buying guide here for all the essentials!). It’s difficult to store so much stuff and I don’t have a lot of work space to spread out so I really only get exactly what I need. With that in mind, I really feel that a good set of metal bowls is imperative. I used plastic bowls from the dollar store for years, but when I finally invested in metal bowls for Pesach, I discovered that they’re so much better. It’s hard to explain why, but they seem to create better batters, and when making my one-bowl crispy Pesach schnitzel, I am able to coat the pieces more easily and efficiently.
You can make pretty much any breaded chicken recipe using this method, such as the potato chip schnitzel in My Pesach Kitchen cookbook. My schnitzel with mushroom-pastrami sauce is an absolute must that you can prepare using this schnitzel.
You can prepare this schnitzel in advance and freeze it, but beware that it will lose some of that super fresh-out-of-the-pan crispiness, especially if you’re making it with chips, like in the recipe below. To reheat for best results, defrost completely and then place in warm oven lightly covered until just heated through so it doesn’t dry out. You can also let it come to room temperature and then put the pan near the stove or hot plate to warm slightly.
One-Bowl Crispy Schnitzel for Pesach
Ingredients
- ¼ cup oil
- 1.5 lbs chicken cutlets, sliced thin
- ¼ cup potato starch
- 1 egg, beaten
- 10 oz potato chips (2 bags), crushed, or any type of Pesach crumb*
Instructions
- Preheat oven to 400°F. Pour the oil onto a cookie sheet and set aside.
- Place the chicken cutlets in a bowl and toss with potato starch. Add the egg and mix. The schnitzel will feel pasty.
- Add the crushed chips or crumbs and toss gently until chicken is well coated. Sometimes I will roll the schnitzel in some excess crumbs that fell to the bottom of the bowl if I see it can use more coating.
- Place the pieces of schnitzel on the cookie sheet in a single layer. Bake for 25 minutes. Flip immediately when it comes out of the oven and let it sit for a minute or two.
- Remove schnitzel from pan and place on a wire rack or paper towel to drain and cool.
Notes
Recipe by Faigy Murray | https://mykitchenmystudio.com/one-bowl-crispy-pesach-schnitzel/
