Gremolata is a mixture of lemon, parsley and garlic. Blitz them together with the matzah meal for a deliciously different supper. Serve with a spritz of lemon and a sprinkle of salt. It’s worth making extra as these are also great the next day with a salad for a packed lunch.

• Put the matzo meal in a food processor with the oil, garlic, parsley, lemon zest and a pinch of sea salt and black pepper. Blitz until the mixture is very fine, and tip onto a plate or flat soup bowl.
• Put the potato flour onto a second plate and the egg into a third flat soup bowl, lightly score the underside of the chicken breasts. Put the chicken breast in a large freezer bag, and bash a few times with a rolling pin to flatten it out. Do the same with the other chicken breast. You want them about 2cm thick.
• Dip the chicken into the potato flour on both sides — it will stick really well. Then dip the chicken into the egg and finally into the flavoured matzo meal. Pat the coating on with the palms of your hands so they stick. The meat should be fully coated.
• I prefer frying but you can bake them if you prefer. To fry, heat a tablespoon or two of olive oil over a medium to high heat, and once hot, add the chicken breasts. Fry for about 4 or 5 minutes per side – the thinner the meat, the less time you’ll need. The coating should be golden and the meat hot through. Place on kitchen towel before serving and sprinkle with a little salt.
• To bake the schnitzels, heat your oven very high – around 220°C fan – and place a baking sheet in the oven to heat. After about 10 minutes, put the chicken breasts on the heated baking sheet, spritz with olive oil, and cook for 15 minutes or until cooked through.