Using Matzo for the coating these chicken cutlets makes it a great choice for Passover. Water crackers could be substituted other times of the year. Matzo-Crusted Chicken Cutlets
- 2 large eggs
- 3 cup crushed matzos
- 2 teaspoon kosher salt, plus more to taste
- ¼ teaspoon freshly ground black pepper, plus more to taste
- vegetable oil for frying
- 4 chicken cutlets (about 5 oz each), at room temperature
- lemon wedges
Place the crushed matzos into the bowl of a food processor fitted with the metal blade. Pulse the machine 8 or 10 times to achieve the consistency of course sand.
Beat the eggs in a shallow dish. Mix the matzos, salt and pepper in another small dish. Heat ½” of oil in a large cast-iron or not stick skillet to 375 degrees F (use a deep-fry thermometer).
Be sure that the chicken is at room temperature so that the matzo adheres. Working one at a time, dip chicken into the egg, then into the matzo mixture, pressing as needed to assure that the matzo sticks to both sides. Immediately move the chicken to the hot oil. Repeat with a second breast, and cook until golden brown about 2–3 minutes per side. Transfer to a paper towel lined tray to drain. Spritz the cutlets with lemon wedges while they are still very hot and season with a little salt and pepper. Repeat process with remaining chicken. Serve immediately with more lemon wedges.