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Ingredientes
- 1Â 1/2 c. Finely grnd matzoh
- 1/4 c. Potato starch
- 1Â 1/2 tsp Garlic pwdr
- 1Â 1/2 tsp Salt
- 1/2 tsp Pepper
- 1 tsp Paprika
- 2 tsp Lemon zest, finely chopped
- 2 Tbsp. Parlsey, finely chopped
Direcciones
- Souce: Passover Cookbook: (Frances R. AvRutick)
- Mix all ingredients (except vinaigrette/salted water) together. Double up recipe if you are doing a large batch.
- I METHOD Marinate chicken cutlets or possibly pcs in vinagrette for a few hrs, refrigerated. Drain off pcs then coat or possibly roll in coating. Pan fry or possibly oven bake (400 F) till done - 35-45 for pcs, 25 for cutlets. Can also make cutlets into "nuggets" and serve with honey.
- II METHOD - Marinate chicken pcs (not cutlets) in salted water (lots of water to cover chicken, about 1-2 Tbsp. kosher salt). Let marinate several hrs of overnight. Coat well in coating and bake chicken, 400 for 35-45 min, basting for the first 30 min with a touch of oil.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 60g | |
| Calories 167 | |
| Calories from Fat 4 | 2% |
| Total Fat 0.49g | 1% |
| Saturated Fat 0.1g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3513mg | 146% |
| Potassium 516mg | 15% |
| Total Carbs 38.78g | 10% |
| Dietary Fiber 4.3g | 14% |
| Sugars 2.82g | 2% |
| Protein 3.95g | 6% |
