passover chicken schnitzel
recipe for crispy golden fried chicken schnitzel chicken breasts using matzo meal and seasonings . kfp, kosher for passover/pesach, meat.
boneless skinless chicken breasts, salt and pepper, matzo cake meal, eggs, matzo meal, paprika, oil for frying, fresh lemon wedges or halves for garnish
- 2 lbs boneless skinless chicken breasts
 - salt and pepper
 - 1 cup matzo cake meal
 - 2 large eggs
 - 1 cup matzo meal
 - 1 tbsp paprika
 - oil for frying
 - fresh lemon wedges or halves for garnish

- lay down 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, so the meat is sandwiched between two layers of plastic.
 - use a mallet to pound the breasts until they are a little less than 1/4 inch thick.
 - season breasts with salt and pepper.
 - set up three wide, shallow bowls and a large plate on your countertop.
 - in your first bowl, place the matzo cake meal.
 - in your second bowl, beat the eggs.
 - in your third bowl, stir together the matzo meal, paprika, and 1 tsp salt till well blended.
 - leave an empty plate nearby where you will place your coated schnitzels.
 - pour oil into a skillet until it's deep enough for frying about 1 inch.
 - heat the oil slowly over medium.
 - while oil is heating, dip each breast one by one into your breading bowls, coating them on both sides with each ingredient.
 - first coat with matzo cake meal.
 - .
 - .
 - then with egg.
 - .
 - .
 - then with the matzo meal mixture.
 - the ideal temperature to fry schnitzel is around 375 degrees f.
 - when the oil is hot but not smoking or splattering, fry the coated breasts in single layer batches until they are golden brown on both sides.
 - if your oil is at the right temperature, it should take about 3 4 minutes per side.
 - don't fry more than two breasts at a time in a regular sized skillet, or the oil temperature will drop and the schnitzels will become greasy.
 - 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.
 - serve hot garnished with lemon wedges and your favorite condiment.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 2 lbs boneless skinless chicken breasts
- salt and pepper
- 1 cup matzo cake meal
- 2 large eggs
- 1 cup matzo meal
- 1 tbsp paprika
- oil for frying
- fresh lemon wedges or halves for garnish

 ### Assistant: The ingredients you'll need are:
- 2 lbs boneless skinless chicken breasts
- salt and pepper
- 1 cup matzo cake meal
- 2 large eggs
- 1 cup matzo meal
- 1 tbsp paprika
- oil for frying
- fresh lemon wedges or halves for garnish


You can follows these steps to make the recipe:
- lay down 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, so the meat is sandwiched between two layers of plastic.
- use a mallet to pound the breasts until they are a little less than 1/4 inch thick.
- season breasts with salt and pepper.
- set up three wide, shallow bowls and a large plate on your countertop.
- in your first bowl, place the matzo cake meal.
- in your second bowl, beat the eggs.
- in your third bowl, stir together the matzo meal, paprika, and 1 tsp salt till well blended.
- leave an empty plate nearby where you will place your coated schnitzels.
- pour oil into a skillet until it's deep enough for frying about 1 inch.
- heat the oil slowly over medium.
- while oil is heating, dip each breast one by one into your breading bowls, coating them on both sides with each ingredient.
- first coat with matzo cake meal.
- .
- .
- then with egg.
- .
- .
- then with the matzo meal mixture.
- the ideal temperature to fry schnitzel is around 375 degrees f.
- when the oil is hot but not smoking or splattering, fry the coated breasts in single layer batches until they are golden brown on both sides.
- if your oil is at the right temperature, it should take about 3 4 minutes per side.
- don't fry more than two breasts at a time in a regular sized skillet, or the oil temperature will drop and the schnitzels will become greasy.
- 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.
- serve hot garnished with lemon wedges and your favorite condiment.
- .

