Matzo-Crusted Chicken Cutlets

Name: Matzo-Crusted Chicken Cutlets
Prep time: 10 min
Total time: 35 min
Ingredients: 1 large egg; 8 unsalted matzos, crushed (about 3 cups); 2 teaspoons coarse salt; 0.25 teaspoon freshly ground pepper; Safflower oil, for frying; 4 boneless, skinless chicken cutlets (4 to 5 ounces each), ½ inch thick; 4 lemon wedges, for serving

3.3

(100)

Add your rating & review

By

Martha Stewart Test Kitchen

Updated on October 8, 2019

Prep Time:

10 mins

Total Time:

35 mins

Servings:

4

Using matzo--unleavened flatbread--for the coating makes this easy dinner recipe very Passover-friendly; water crackers are a good substitute.

Ingredients

1 large egg
8 unsalted matzos, crushed (about 3 cups)
2 teaspoons coarse salt
¼ teaspoon freshly ground pepper
Safflower oil, for frying
4 boneless, skinless chicken cutlets (4 to 5 ounces each), ½ inch thick
4 lemon wedges, for serving

Directions

Beat egg in a shallow dish. Mix crushed matzos, salt, and pepper in another shallow dish. Heat 1/2 inch of oil in a large cast-iron skillet until it registers 375 degrees on a deep-fry thermometer.
Working with 1 at a time, dip cutlets into egg, then into matzo, pressing to adhere and coating both sides. Place 2 cutlets in skillet, and cook until golden brown, about 2 minutes per side. Transfer to paper towels. Repeat with remaining 2 cutlets. Serve immediately with lemon wedges.

Originally appeared: Martha Stewart Living, April 2009