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Matzo-Crusted Chicken Cutlets

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    Using matzo for the coating makes this dish Passover-friendly; water crackers are a good substitute.
    Martha Stewart Living, April 2009
    • Prep Time 10 minutes
    • Total Time 35 minutes
    • Yield Serves 4
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    Ingredients

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

    Directions

    1. 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.
    2. 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.

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