Matzo-Crusted Chicken Cutlets

Using matzo for the coating makes this dish Passover-friendly; water crackers are a good substitute.

  • Prep:
  • Total Time:
  • Servings: 4
Matzo-Crusted Chicken Cutlets

Source: Martha Stewart Living, April 2009


  • 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


  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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