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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.
1 and 1/2 pounds chicken cutlets, cut into nuggets
oil for frying
1 cup Gefen Potato Starch
1 teaspoon salt
1 tablespoon paprika
1/2 cup water
2 teaspoons oil
2 eggs
1 teaspoon Haddar Baking Powder
1/2 cup Tuscanini Apricot Fruit Spread or other apricot jam
1/4 cup brown sugar
1/4 cup Gefen Ketchup
1 tablespoon lemon juice or vinegar
1 clove garlic, crushed or 1 cube Gefen Frozen Garlic
pinch salt
pinch coarse black pepper
In a medium bowl, combine potato starch, salt, paprika, water, oil, eggs, and baking powder. Add chicken nuggets to batter.
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.
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.
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.
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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