Ingredients
Units
Scale
- 2 lb chicken cutlets (thinly sliced chicken breasts)
- salt and pepper
- 2 eggs, beaten
- 2 tsp kosher-for-Passover mustard or hot sauce
- 1 tsp water
- 1 ½ cups matzah meal
- ½ cup almond meal
- 2 Tbsp sesame seeds (optional)
- 2 Tbsp dried parsley
- ½ Tbsp smoked paprika
- 1 tsp sea salt
- ½ tsp black pepper
- vegetable or canola oil, for frying
Instructions
- Combine eggs, mustard or hot sauce and water in a large bowl. Combine matzah meal, almond meal, sesame seeds (if using), parsley, paprika, salt and pepper in another large bowl.
- Dredge each chicken cutlet into egg mixture, then into matzah meal mixture, pressing down to ensure the entire piece is covered. Lay flat on a plate or baking sheet.
- Pour oil into large sauté pan to about 1-1 ½ inches high over medium-high heat.
- Fry chicken cutlets in batches, 2-3 at a time, until golden on each side. Depending on thickness of chicken, around 3 minutes each side. Take care not to overcrowd the pan or chicken will not cook properly.
- Remove from pan and allow to cool on a wire rack.
- While chicken is still hot from pan, sprinkle each cutlet with additional pinch of salt.
Notes
- Set up a work station before you start cooking. Two large shallow bowls or Pyrex dishes are ideal for the egg and bread crumb steps. Dredge all your pieces, place them on a baking sheet lined with parchment, and then start frying.
- Don’t overcrowd the pan or the chicken will not brown properly. Fry 2-3 cutlets at a time, depending on their size and the size of your pan.
- After you are done frying, sprinkle with an additional pinch of salt while it’s still hot.
- To reheat, place on a wire rack on top of a baking sheet in an oven heated to 250°F for 10-15 minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Frying
- Cuisine: Holiday