Matzo Crusted Chicken
A light, crisp matzo coating on pan fried chicken that everyone will love!
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