Passover, the seven or eight-day festival celebrating the Jews’ flight from Egypt and freedom from slavery, has varying traditions around the world. But the one thing that is consistent throughout is the Seder, the ceremonial dinner that takes place on the first night, when the story of the exodus is told. Montage Deer Valley Executive Chef Shawn Armstrong offers a variation on the classic meal with his recipe for Matzah Crusted Chicken Schnitzel:
4 chicken breast, boneless
Skinless to taste
Salt & pepper
3 tbsp eggs, whisked
3 cups parsley, minced
1 cup crushed matzah
Oil as needed
Lightly “pound out” or flatten each chicken breast using a meat tenderizing mallet.
Season chicken with salt and pepper.
Season crushed matzah with parsley, mix well.
Set up a “breading station” (egg wash/crushed matzah).
Dip chicken breast in beaten egg and then dredge in crushed matzah, pressing gently.
Over medium high heat, sauté schnitzel in oil 2 to 3 minutes on each side until golden brown and cooked through.
Serve with braised red cabbage, spaetzle and lemon wedges.
Serves 4 to 6
1 cup all purpose flour
1 teaspoon salt
½ teaspoon ground pepper
½ teaspoon ground nutmeg
2 large eggs
¼ cup almond milk
In a large mixing bowl combine flour, salt, pepper and nutmeg, blend well.
Whisk eggs and almond milk together. Make a well in the center of the dry ingredients, pour in the egg mixture.
Slowly draw in flour while stirring egg mixture and combine well. Dough should smooth and thick.
Let dough rest for 10 to 15 minutes.
Bring 3 quarts of water to a boil, reduce to a simmer.
To form spaetzle, hold large holed colander over the simmering water and push the spaetzli dough through the holes using a rubber spatula. This should be done in batches so that the pot does no become over crowded. Cook for 3 to 4 minute, stirring gently to avoid sticking.
Remove from water and rinse with cold water.
Sautee in oil or margarine.
Serves 6 to 8
¼ cup oil
1 medium onion sliced
1 red cabbage
½ cup cider vinegar
½ cup red wine
¼ cup brown sugar
Salt and pepper to taste
Heat oil over medium heat in sauce pot large enough to hold all ingredients.
Add onions cook until translucent about 3 minutes.
Add cabbage, vinegar, wine and sugar, raise heat and cover cook 5 minutes.
Reduce heat to low and simmer for 45 to 60 minutes until cabbage is tender.
Season with salt and pepper.