Serves 4
35 min
Matzo-Crusted Chicken Cutlets
Recipe GLPR130799dc8041c9
Tender, thin-sliced chicken breasts are coated in a crispy matzo crust and pan-fried until golden. This classic preparation yields juicy meat inside with a satisfying crunch, finished with a squeeze of fresh lemon. Perfect for a Passover meal or everyday dinner.
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Ingredients
1 large egg
8 unsalted matzos, crushed (about 3 cups)
2 teaspoons coarse salt
¼ teaspoon freshly ground black pepper
Safflower oil, for frying
4 boneless, skinless chicken cutlets (4 to 5 ounces each), ½ inch thick
4 lemon wedges, for serving
Directions
In a shallow bowl, beat the egg with a pinch of salt until blended. In another shallow bowl, combine the crushed matzo, coarse salt, and black pepper.
Pat each chicken cutlet dry with paper towels. Working with one cutlet at a time, dip it into the beaten egg, coating both sides, then dredge thoroughly in the matzo mixture, pressing gently so the coating adheres.
Heat about ¼ inch of safflower oil in a large skillet over medium-high heat until it shimmers (approximately 350°F). Test the oil with a small piece of matzo; it should sizzle immediately.
Carefully place the coated chicken cutlets into the hot oil, working in batches if needed to avoid crowding. Fry for 3 to 4 minutes per side, until the matzo coating is deep golden brown and the internal temperature reaches 165°F.
Transfer the cooked cutlets to a paper towel-lined plate to drain any excess oil. Serve immediately with lemon wedges for squeezing over the top.
