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Receta Passover Chicken Coating (For Chicken Pieces Or Cutlets)

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  1. Souce: Passover Cookbook: (Frances R. AvRutick)
  2. Mix all ingredients (except vinaigrette/salted water) together. Double up recipe if you are doing a large batch.
  3. 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.
  4. 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.


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%
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