This recipe is so simple I almost didn't post it, but it's such a Pesach classic in so many Chabad homes that I think it's worth a share.

Many communities, including Chabad, have the custom of not eating wetted matzah on the first seven days of Passover. In these communities, matzah balls and other recipe that use matzah are used only on the eighth day of Passover. That rules out matzah-meal coated shnitzel for many of us, but this potato starch coated shnitzel is a great alternative.

I've served it here with a little salad of thinly sliced cucumbers, onion, jalapeno, peaches, lemon juice, and salt. Something fresh and light helps to off-set the oiliness in fried foods. A squeeze of fresh lemon over the shnitzel just before eating also adds some zingy flavor.


  • 3 boneless, skinless chicken breasts
  • 4 eggs, beaten
  • 1-2 cups potato starch
  • 1 tsp. kosher salt
  • oil for frying


  1. Cut each chicken breast into 5-6 thin slices. It is easiest to slice when half-frozen.
  2. Mix the salt into the potato starch.
  3. Dip each piece of chicken into the egg, then coat with potato starch. Then dip a second time into egg, and into the potato starch again. Make sure it is completely coated.
  4. NOTE: Feel free to season with more spices.
  5. Heat oil to approximately 375°F. Fry the shnitzel in batches so as not to overcrowd the pan. Test one or two pieces first to make sure you are cooking them long enough that they are not raw inside, but not too long that they become tough and dry.
  6. If you don't have a thermometer, you want to make sure the oil is hot enough that it immediately sizzles when you drop the chicken in. If the oil is too hot, the outside will brown before the chicken is cooked through, in which case you need to lower the oil temperature by either adding additional cold oil or removing the pan from the fire for a few minutes to cool.
  7. TIP: Stick a small piece of carrot in the oil. The carrot absorbs the burnt taste the oil sometimes gets. When the carrot looks dark ad shriveled, take it out and replace with a new one.
  8. Transfer the shnitzel to a plate lined with paper towel to absorb the excess oil. Alternatively, you can place them on a cooling rack to allow the excess oil to drip down.
  9. Optional: serve with a wedge of fresh lemon to squeeze over the shnitzel just before eating.

Yields: 18 tenders