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| 1 1/2 Tasse | Finely ground matzoh |
| 1/4 Tasse | Potato starch |
| 1 1/2 Teelöffel | garlic powdered |
| 1 1/2 Teelöffel | salt |
| 1/2 Teelöffel | pepper |
| 1 Teelöffel | paprika |
| 2 Teelöffel | Lemon zest; finely minced |
| 2 Esslöffel | Parlsey; finely minced |
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Souce: Passover Cookbook: (Frances R. AvRutick)
Mix all ingredients (except vinaigrette/salted water) together. Double up recipe if you are doing a large batch.
I Method Marinate chicken cutlets or pieces in vinagrette for a few hours, refrigerated. Drain off pieces then coat or roll in coating. Pan fry or oven bake (400 F) until done - 35-45 for pieces, 25 for cutlets. Can also make cutlets into "nuggets" and serve with honey.
Ii Method - Marinate chicken pieces (not cutlets) in salted water (lots of water to cover chicken, about 1-2 tablespoons kosher salt). Let marinate several hours of overnight. Coat well in coating and bake chicken, 400 for 35-45 minutes, basting for the first 30 minutes with a touch of oil.
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