Cake Meal?

Cake Meal?

I'm catering a small fund-raising dinner for 12 for a non-profit at the
end of the month. As is the case with non-profit organizations, my
budget per person is rather low so I'm raiding my own pantry for
long-unused items (a benefit of that will be to make space for more
items to become long-unused).

I'm thinking of a breaded chicken main course, and I happen to have a
box or two of matzo cake meal in my pantry that I'm probably never going
to use. If this was matzo meal, I wouldn't hesitate but I'm wondering
about the finer texture and whether it would form more of a soggy cocoon
rather than a crisp coating.

Has anyone used matzo cake meal for "breading?"

B/, moderator hat off

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Re: Cake Meal?


> Has anyone used matzo cake meal for "breading?"

see below

Joan


(Passover ) Fried Chicken with Lemon and Cinnamon

3/4 cup fresh lemon juice
6 medium garlic cloves, crushed
2 1/2 teaspoons cinnamon
1 1/4 teaspoons salt
3/4 teaspoon freshly ground pepper
2 (3-lb) chickens, but into eight pieces each
1 1/2 cups matzo meal (or more)
1/4 - 1/3 cup matzo cake meal
3 eggs, beaten

olive oil
lemon wedges

Combine first 5 ingredients in large non-aluminum dish. Add chicken,
turning to coat. Cover with plastic wrap and refrigerate overnight, turning
chicken pieces over twice.

Line 2 baking sheets with waxed paper. Season matzo meal with salt and
pepper.

Drain chicken pieces and blot dry with paper towels. Dip chicken into
matzo cake meal. Next, dip chicken pieces into egg and, finally, dip in
matzo meal, coating completely. Shake off excess matzo meal.

Place chicken on prepared waxed paper. Chill 30 minutes.

Heat 1/2 oil in heavy large skillet. Add thigh and leg pieces of
chicken to the skillet, taking care not to crowd. Cook until golden brown
and springy to the touch. When cooked, place on paper towels to drain. Add
chicken breasts and repeat procedure.

Garnish with lemon wedges.

Source: BON APPETIT






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Re: Cake Meal?

Joan and her butterflydogs wrote:
>> Has anyone used matzo cake meal for "breading?"
>
> see below

[...]

> Drain chicken pieces and blot dry with paper towels. Dip chicken into
> matzo cake meal. Next, dip chicken pieces into egg and, finally, dip
> in matzo meal, coating completely. Shake off excess matzo meal.

OK, I guess not then. The cake meal is being used as flour, not as
bread crumbs which is what I wanted it for :(.

But that is good to know. If I ever want to come up with a KLP Chicken
Francese, which is floured and then egged only I'd start there.

B/, moderator hat off

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rec.food.cuisine.jewish recipe archives
< http :// www .cyber-kitchen,com /rfcj>
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