Contrary to what I believed in my youth, matzah meal actually does suffer with age. An open box of bland crumbs converts to stale, bland crumbs shortly after Passover. Resist the urge to toss them in the trash (or for the eco-conscious, the compost bin).
Consider the alternatives:
1) store matzah meal in a closed container in a cool spot to extend its shelf life
2) continue to make the matzah balls your children love but you don't because they're really easy
3) make the pancakes nobody liked so you can suffer together
OR, use the meal for its actual intended purpose, as crumbs. Why not, we all save crusts of bread in the freezer for emergency breading purposes, don't we?!
Throw some matzah meal meatloaf or meatballs. Or better yet, make cutlets. Turkey, chicken or in this case pork chops, pounded within an inch of their lives. But remember, the same thing that plagues matzah meal during Passover remains in place. Relatively flavor free crumbs need help, from salt, pepper, herbs and if you're not diary free, pecorino romano.
Ingredients:
4 boneless pork chops, or the equivalent in poultry, pounded thin
1/4 cup flour
2 eggs, whisked well
1 cup matzah meal
3/4 teaspoon salt or to taste
1/4 teaspoon pepper
1 teaspoon dried oregano
Handful grated pecorino romano. Or other dry Italian cheese
Olive or veggie oil
Mix matzah meal with salt, pepper, oregano, cheese. Dredge the cutlets in flour, then egg and seasoned crumbs.
Heat 1-2 tablespoons oil in large, heavy bottom skillet. Add cutlets, flipping when they started to go opaque at the edges and crumbs are golden.
Note: can be made into Parmesan with sauce & cheese. Great topped with arugula and tomato salad.
Enjoy–B
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