If you have extra matzo in your pantry after making a big pot of matzo ball soup then I would highly recommend using some to bread your chicken cutlets!
The matzo creates a beautifully thin and crisp coating on pan fried chicken that is perfect to pair with everything from a big green salad to a bowl of creamy pasta or served inside of a fluffy bun to make a crispy chicken sandwich right in your own kitchen.
So, grab your matzo and let’s get started…
Begin by preparing your breading station…
In a shallow bowl, whisk an egg with a tablespoon of milk or cream and a pinch of salt and black pepper.
In a second shallow bowl, add 1/3 cup of all purpose flour with a big pinch of salt and black pepper.
In a third shallow bowl, combine 2/3 cup of matzo with 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of paprika, 1/2 teaspoon of chili powder, 1/2 teaspoon of cumin, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
You can either buy thin sliced chicken or slice a large boneless skinless chicken breast into thin cutlets. I usually get three portions out of each chicken breast, but if you only get 2 thicker portions, place them between 2 sheets of parchment paper or plastic wrap and pound them thin.
Season the chicken with your spices and dip into in the seasoned flour mixture.
Transfer the flour dipped chicken into the egg mixture and allow any excess egg to fall off of the chicken before transferring it into the matzo mixture.
Dip the chicken into the matzo and seasoning mixture making sure that they entire cutlet is coated. Transfer the breaded chicken onto a plate and set aside for now.
Add 1/2 cup of a neutral oil into a large skillet over medium heat. Allow the oil to warm for a few minutes before carefully placing the breaded chicken into the oil.
Fry the chicken on the first side for about 4 minutes or until the breading on the underside is crisp and golden brown…
Carefully flip the chicken over and immediately sprinkle the crispy breading with salt. I also add a little dried parsley, but this is totally optional.
Cook the chicken for 2-3 minutes on the other side or until both sides are crisp and the chicken is cooked through with no pink and an internal temperature of 165 degrees.
Transfer the chicken onto a cooling rack to rest until you are ready to slice it up and enjoy.
I just love how thin and and crisp the matzo breading is. It is nothing like the typical panko breading that I usually use for frying chicken cutlets. It is lighter and smaller in texture, which results in a much finer coating.
This matzo crusted chicken nestled alongside some creamy pasta and greens is perfect for everything from an easy weeknight dinner to weekend comfort food and anyone you serve this too will love the uniquely crisp texture of what matzo adds to the classic recipe.
Matzo Crusted Chicken
Ingredients
- 1 large boneless skinless chicken breast, sliced thin
- 1 large egg
- 1 tablespoon of milk or cream
- 1/3 cup of all purpose flour
- 2/3 cup of matzo meal
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of paprika
- 1/2 teaspoon of chili powder
- 1/2 teaspoon of cumin
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/2 cup of neutral oil (for frying)
Instructions
- In a shallow bowl, whisk an egg with a tablespoon of milk or cream and a pinch of salt and black pepper
- In a separate shallow bowl, add 1/3 cup of all purpose flour and season with a pinch of salt and black pepper
- In a third shallow bowl, combine 2/3 cup of matzo meal with 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of paprika, 1/2 teaspoon of chili powder, 1/2 teaspoon of cumin, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
- Season your thinly sliced chicken cutlets with salt and black pepper and then dip into the flour mixture
- Transfer the flour coating chicken into the egg mixture and allow any excess egg to fall off before transferring the chicken into the matzo mixture
- Press the matzo onto the chicken to ensure that the entire cutlet is generousuly coated and then transfer the coated chicken onto a plate while you prepare the skillet
- Add 1/2 cup of a neutral oil into a large skillet over medium heat and allow the oil to warm for several minutes
- Gently place the coated chicken into the warm oil and cook for about 4 minutes on the first side
- Once the underside of the chicken is golden brown and crisp, carefully flip the chicken and cook for 2-3 minutes or until both sides of the chicken is golden brown and crisp and the chicken is cooked through with no pink and an internal temperature of 165 degrees
- Transfer the chicken onto a cooling rack to rest until you are ready to enjoy
