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The flavors in this recipe are so refreshing! Place over mashed potatoes and dinner is served.
1 cup Gefen Potato Starch
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
oil, for frying
6 chicken cutlets, cut in strips
juice of 1 lemon (or about 3 tablespoons Tuscanini Lemon Juice)
3/4 cup white wine, such as Baron Herzog Sauvignon Blanc
bunch of fresh parsley, cleaned and chopped
1 lemon, sliced
Preheat oven to 400 degrees Fahrenheit.
Place potato starch, salt, pepper, and paprika into a resealable bag. Shake well. Add chicken cutlets and shake until evenly coated.
In an oven-safe frying pan on a medium-high flame, fry coated chicken in about one inch of oil until golden, about three minutes per side. When done, turn off the flame.
In a bowl, whisk wine, lemon juice, and parsley. Pour over fried chicken. Add lemon slices on top.
Transfer to the oven and bake for 15–20 minutes.
Photography and Styling by Faigy Murray
www.thevoiceoflakewood.com
(732) 901-5746
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This sounds delicious! I will definitely be making this for the first night of Passover! Thank you!
Is this something that can be prepared a couple hours ahead and then reheated or will the chicken become a soggy mess?
Yes, just add the sauce only before serving.
I dont have white wine, only red for pesach, what can I substitute?