When almond butter for Passover appeared on the market a few years ago, my first thought was, what dessert can I make with it? What I ultimately came up with was a mock peanut sauce to be used as part of this main dish. You may also serve the schnitzel straight, or with your favorite BBQ or other nut-free sauce.
- For The Sauce:
- almond butter - 1/2 cup
- boiling water - 3/4 cup
- garlic - 1 clove, crushed
- cider vinegar - 1 tbsp
- red onion - 1 tbsp finely chopped
- sugar - 1 tbsp
- salt and black pepper -
- For the Chicken:
- chicken scaloppini - 1 1/2 - 2 lbs (or see info below)
- matzoh cake meal or potato starch - 1/2 cup
- large eggs - 3, beaten
- matzoh meal, Passover crumbs, or Passover panko - 3/4 cup
- dried coconut flakes - 1 cup (not shredded coconut, not toasted)
- garlic powder - 2 tsp
- salt - 1/4 tsp
- black pepper - 1/2 tsp
- vegetable oil - 3 tbsp, or more as needed
To make the sauce:
IN A MEDIUM BOWL or 2-cup (480-ml) liquid measuring cup, whisk the almond butter and boiling water until smooth. Add the garlic, vinegar, red onion, sugar, and salt and pepper to taste, and whisk well. May be made 3 days in advance; cover and store in the fridge. Serve at room temperature.
To make the chicken:
PREHEAT oven to 300°F (150°C).
PLACE the cake meal in one shallow bowl and the eggs in a second shallow bowl.In a third shallow bowl, mix the matzoh meal, coconut flakes, garlic
powder, salt, and pepper until well combined. Heat 2 tablespoons of the oil in a large frying pan over medium-high heat. Dip both sides of each piece of chicken into the cake meal, then dip each piece into the beaten eggs and, finally, into the coconut breading.
WORKING in batches, cook each piece of chicken for 2 to 3 minutes per side, or until golden. The pieces do not need to be completely cooked through; just cook until golden.Do not crowd the pan.As each piece finishes browning, remove to a baking sheet. When the pan seems dry, add the remaining tablespoon oil, plus more if needed. When all the chicken has been cooked, place in the oven for 10 minutes. Serve the chicken with the almond butter sauce on the side.
ADVANCE PREP Sauce may be made 3 days in advance; chicken is best eaten the same day, but may be made 1 day in advance.
Reprinted with permission from New Passover Menu © 2015 by Paula Shoyer, Sterling Publishing Co., Inc. Photography by Michael Bennett Kress