Ingredients Meat & Poultry Chicken Chicken Breast Recipes Matzo-Crusted Chicken Cutlets 3.3 (100) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on October 8, 2019 Print Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 35 mins Servings: 4 Using matzo--unleavened flatbread--for the coating makes this easy dinner recipe very Passover-friendly; water crackers are a good substitute. Ingredients 1 large egg 8 unsalted matzos, crushed (about 3 cups) 2 teaspoons coarse salt ¼ teaspoon freshly ground pepper Safflower oil, for frying 4 boneless, skinless chicken cutlets (4 to 5 ounces each), ½ inch thick 4 lemon wedges, for serving Directions 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. Print