My colleague at work calls them her Divas In Training, the young women who cook with her every Sunday, learning to make the family recipes by her side. I had a similar experience this Passover when we were joined by young women for almost every holiday meal. The kitchen was filled with chitchat along with the sound of stainless steel spoons hitting metal pots, of salad dressing being whisked, and of chicken Schnitzle sizzling in hot oil. My favorite kind of noise, the noise of a busy kitchen.
Once upon a time I too was a young and inexperienced cook and stood in the kitchens of women whose food I enjoyed, so I could learn from them. It just so happens that this Passover, Schnitzle was served at least 3 or 4 times over the course of the week (some from Fresh Foods Catering
in Houston, Texas.) At one point I was asked to post my recipe for Schnitzle (you can also try the non-Passover version of Schnitzle
and see which you prefer) and so this is for “the girls.”
I love the idea that a new generation of women, all busy with their careers, and some with families, still want to take the time to prepare Schnitzle. It’s like keeping a little part of Passover alive all year long, until it rolls around again. Just remember to listen for the sizzle.
6 chicken cutlets
2 eggs, beaten
1 cup Matzoh Meal
1 tsp salt
1/2 tsp pepper
1/2 cup canola or vegetable oil
Lemon cut in wedges
Place the Schnitzle between sheets of wax paper and pound to a thickness of about 1/4 inch. Place beaten eggs and matzoh meal in wide bowls. Season matzoh meal with salt and pepper. In the meantime heat oil in frying pan. Dip each cutlet in egg mixture and then in matzoh meal and place on a large plate. Do not stack. Test to make sure oil is hot enough. Dont’ be impatient, this step is really important. Cook the Schnitzle until golden brown, about 3-4 minutes on each side. Don’t crowd the pan. As the cutlets are done, put them on a cookie sheet lined with paper towels. Serve with lemon wedges. Serves 3.