Schnitzel Nuggets for Passover with Apricot Dipping Sauce

Victoria Dwek Victoria Dwek
5.0 (1 reviews)

Just because you’ve gotten rid of the bread crumbs doesn’t mean you have to go a week without schnitzel! Here’s a super recipe for the enduring dinner classic. The chicken nuggets can be baked or fried.

40m 4
Easy Gluten Free Passover Meat

Contains: Egg

Directions

Prepare the Chicken

  1. In a medium bowl, combine potato starch, salt, paprika, water, oil, eggs, and baking powder. Add chicken nuggets to batter.

  2. Heat oil in a small saucepan over medium-high heat. When oil is hot, add chicken nuggets, a few at a time, and fry until golden, about five to six minutes.

Prepare the Dipping Sauce

  1. In a small saucepan over medium heat, combine jam, brown sugar, ketchup, lemon juice, garlic, salt, and pepper. Cook, stirring occasionally, until sugar is dissolved.

To Serve

  1. Serve dipping sauce alongside chicken, or toss with chicken in a heated skillet. Alternatively, for softer nuggets, you can drizzle the sauce over the chicken and bake for 10 to 15 minutes.

Acknowledgement

Description:

Reproduced from Passover Made Easy  by Leah Schapira and Victoria Dwek with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.

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1 Comment

Dina Aschkenasy •

Can I make this without the baking powder?

Dina Aschkenasy •
Reply to Dina Aschkenasy

Response to myself: yes, you can. It's also fine without paprika.

Goldy G Kosher.com Team •
Reply to Dina Aschkenasy

Thanks for letting us know!