Matzo and Za'atar Schnitzel with Sunchoke Puree and Horseradish Chermoula
Giving the traditional flavors of Passover a modernized twist that any home cook can make!
Equipment
- Food Processor
- mallet
- plastic wrap
- deep frying pan
Ingredients
Horseradish Chermoula
- 1.5 cups chopped cilantro
- 1 cup flat leaf parsley
- 4 cloves garlic
- 2 tsp cumin
- 1 tsp paprika
- 1/2 tsp coriander
- 1/4 tsp cayenne
- 1/2 lemon, juiced
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 5 tbsp extra virgin olive oil
- 2 tbsp horseradish root, freshly grated you can substitute 2 tbsp of prepared horseradish from a jar, but I promise you the freshly grated one makes a difference if you can find it
Sunchoke Puree (Parve)
- 1 pound sunchokes scrubbed, peeled and cut into 1-inch chunks
- 1/4 cup soy milk or any other non-dairy milk, to keep the recipe from being meat and dairy.
- salt to taste
- black pepper to taste
Matzo and Za'atar Chicken Schnitzel
- 4 chicken breasts
- 1 cup potato starch
- 1.5 cup matzo meal
- 3 large eggs
- 3 tbsp za'atar
- 1 tsp paprika
- 1 tsp coriander
- 1 tsp salt plus more to coat chicken
- 1 tsp black pepper plus more to coat chicken
- vegetable oil for frying
Instructions
Horseradish Chermoula
- Combine all the ingredients listed above EXCEPT the horseradish, in a food processor, and process until somewhat smooth, but don’t overprocess. Transfer mixture to a bowl and mix in by spoon the freshly grated horseradish.
Sunchoke Puree
- Add sunchoke pieces to a large pot of water, bring to a boil, and allow them to sit in the boiling water for 20 minutes. Drain and transfer to a food processor. Blitz until somewhat smooth and then add the milk, slowly, making sure to not make the puree too thin. Add salt and pepper to taste.
Matzo and Za'atar Chicken Schnitzel
- Laydown a 2-foot long strip of plastic wrap on your kitchen countertop. Place chicken breasts on the plastic, leaving a 2-inch space between each breast. Cover the breasts with another strip of plastic wrap, so the meat is sandwiched between two layers of plastic wrap.
- Use a mallet to pound the breasts until they are a little less than ¼ inch thick but be careful not to rip the chicken. Season breasts with salt and pepper.
- Setup three wide, shallow bowls and a large plate on your countertop. In your first bowl, place the potato starch. In your second bowl, beat the eggs. In your third bowl, stir together the matzo meal, za’taar, paprika, coriander and1 tsp salt and pepper until well mixed. Leave an empty plate nearby where you will place your coated chicken breasts.
- Pour oil into a skillet until it’s deep enough for frying (about 1 inch). Heat the oil slowly over medium until it reaches 375 degrees. While oil is heating, dip each breast one by one into your breading bowls, coating them on both sides with each ingredient. Starting with potato starch, then the egg and then the seasoned matzo meal.
- When the oil is hot, fry the coated breasts 2 at a time until they are golden brown on both sides, about 3-4 minutes per side.
- After frying, set the schnitzels on a wire rack or a paper towel to drain off excess oil. Sprinkle the schnitzels with additional salt to taste.
- To assemble as seen in the picture, place a large dollop of sunchoke puree towards the center/edge of the plate, and on top of that place a schnitzel. Top the schnitzel with the horseradish chermoula and add some of your favorite roasted veggies (I opted for sweet carrots).