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40
March 8 • 2012
Main dishes for Passover.
F
amily and friends surround your
dining room table in anticipation
of a long night. It's Passover, and
it's really the only Jewish holiday where
the religious service is actu-
ally experienced not only in
the home but also during the
course of a meal.
You're at the page in the
Haggadah instructing that
it is time to serve the festive
meal. First, perhaps some
gefilte fish — with lots of red
horseradish (the best kind!).
What follows is a big bowl
of steaming soup with, most
likely, some matzah balls
(fluffy or hard, as you prefer).
Then comes the main
course, and it's gotta be good
because we're already stuffed, and with-
out hunger, people are way more critical.
While this is the time to serve tra-
ditional family favorites, perhaps your
brisket recipe is nothing to rave about.
Or, maybe, there's someone at the table
not fond of brisket (and tired of the
same old roast chicken, too).
With Passover just a month away,
it is time to start thinking
beyond your usual seder
staples about what to serve
for the main course — and,
yes, a new recipe for brisket
couldn't hurt!
So on the menu for this
year's Passover table are some
choices. The recipes below
— for chicken, turkey, veal
and a flavor-packed brisket
with carrots — offer a respite
from the usual suspects.
Who knows — besides
opening the door for Elijah,
you just may feel like wel-
coming a little surprise to your holiday
table.
(Stay tuned: In the coming weeks,
we'll feature side dishes, desserts and
breakfasts for Passover.) ❑
PASSOVER CHICKEN
MILANESE
This recipe from Milan, Italy, is quick,
delicious and impressive.
Heat oil in a large skillet over
medium-high heat until hot. Cook the
chicken on both sides until golden.
Serve immediately, with lemon
wedges and parsley. Makes 4-6 serv-
ings.
4 boneless, skinless chicken
breast halves (about 11/2 lbs.)
1 cup matzah cake meal
2 large eggs, beaten in a medium
bowl
1 /2- 3/4 cup matzah crumbs (pulse
matzah in the food processor), sea-
soned with 1/2 tsp. kosher salt and
1 /8 tsp. ground black pepper
vegetable or olive oil for frying
lemon wedges for garnish
fresh chopped parsley for gar-
nish
Pound the chicken breasts with a meat
mallet until they are of even thickness.
Alternately, using very cold chicken
breasts, slice the breasts horizontally
into thin slices or medallions (place
your hand on top of the chicken and
using a sharp knife, slice through the
breast so that there are 2 thin halves).
Dredge the chicken in the matzah
cake meal. Dip the breasts in the
beaten egg, and roll them in the mat-
zah crumbs to coat them well. Shake
the breasts lightly to remove excess
crumbs.
VEAL ROAST IN WINE
SAUCE
This can be made well ahead of time
and frozen until the day you serve it.
1 3- to 4-lb. boned veal breast or
shoulder
2 Tbsp. vegetable oil
1 cup chopped onion
1 tsp. minced garlic
2 cups diced carrots
1 cup chopped celery
1 cup white wine
kosher salt and pepper to taste
grated peel of 1 orange
2 cups beef broth
2 bay leaves
fresh chopped parsley, garnish
Preheat oven to 350 degrees. Spray a
large baking dish with nonstick cook-
ing spray. Set aside.
Heat oil in a large skillet or pot over
high heat. Place the veal roast in the
hot oil, and brown well on both sides.
Transfer the meat to the baking dish,