You’ve seen my year-round version — now make it for Pesach. This one-bowl, crispy Pesach schnitzel is simple, requires no frying and eliminates separate breading stations.
I’ve been making schnitzel for years, and for most of that time the coating process felt tedious to me. I prefer straightforward, one-bowl methods over multi-step routines. For Pesach, I adapted my usual technique so it’s faster and cleaner while still delivering crisp, flavorful results.
This approach replaces the usual flour with potato starch and uses a kosher-for-Pesach crumb alternative in place of regular bread crumbs. Today there are many valid options: panko-style Pesach crumbs, matzah meal, crushed potato chips, crushed crackers, nuts, or even pretzels. You can use a single option or mix several to create your preferred texture and flavor.
The one-bowl method works best for smaller batches (up to about 1.5 lbs. of chicken). When I need to make larger quantities, I’ll switch back to the traditional three-bowl method (starch, egg, crumbs) to keep things manageable and evenly coated.
For Pesach, I try to minimize equipment and keep only the essentials. A good set of metal mixing bowls makes the process much easier than lightweight plastic—metal bowls help with even mixing and make it simpler to toss and coat the cutlets without spills.
You can apply this technique to virtually any breaded chicken recipe. It’s especially handy for potato chip schnitzel or any recipe that calls for a crunchy coating. If you like saucy preparations, these schnitzel cutlets pair well with mushroom-pastrami or other savory sauces.
These cutlets can be prepared ahead and frozen, but expect a small loss of the just-baked crunch—chips tend to soften after freezing. For best results when reheating, thaw completely, then warm gently in a moderate oven until heated through. Covering loosely will help retain moisture without making the crust soggy. You can also bring pieces to room temperature and warm briefly near a stove or on a hot plate.
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
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Preheat the oven to 400°F (200°C). Pour the oil onto a rimmed cookie sheet or baking tray and set aside so it warms slightly.
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Place the thin chicken cutlets in a large mixing bowl and toss them with the potato starch until evenly dusted. Add the beaten egg and stir or toss until the coating becomes pasty and clings to the chicken.
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Add the crushed chips or your chosen Pesach crumbs, then gently toss until each piece is well coated. If some crumbs fall to the bottom, you can roll the cutlets in that extra coating for more crispiness.
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Arrange the schnitzel pieces in a single layer on the oiled cookie sheet. Bake for about 25 minutes, until the coating is golden and the chicken is cooked through. For a crisper finish, remove and flip immediately when it comes out of the oven and let sit a minute or two.
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Transfer the schnitzel to a wire rack or paper towel-lined plate to drain and cool slightly before serving.
Notes
If the crumbs you use are not seasoned, sprinkle the hot schnitzel lightly with salt as soon as it comes out of the oven for better flavor.
Make-ahead tip: You can freeze the schnitzel. To reheat, thaw completely and warm in a moderate oven until heated through to preserve texture. Avoid microwaving when possible, as it can make the crust soggy.
Recipe by Faigy Murray | My Kitchen My Studio