4 boneless, skinless chicken cutlets (4 to 5 ounces each), 1/2 inch thick
4 lemon wedges, for serving
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.
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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