Matzo-Crusted Chicken Cutlets

Prep Time:
10 mins
Total Time:
35 mins

Using matzo--unleavened flatbread--for the coating makes this easy dinner recipe very Passover-friendly; water crackers are a good substitute.


  • 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


  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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