Passover Perfect: Crispy Matzo Lemon Chicken
One Friday a few weeks ago hubs called me with a long, breathy sigh… It had been a bad day. A very horrible one. And on those days, I know, my hubby needs comfort food. For him that is anything crispy and savory. So off to the fridge I went to grab some freshly butchered chicken cutlets and some lemons. As my little toddler whipped circles around me chasing the tortured cat, I went on a scavenger hunt in my pantry, trying to find the perfect crust for my cutlets. But my pantry had failed me. I had no breadcrumbs. And it hurts me to say it, but I only had a few tablespoons of flour. It was a sad, sad day in this girl’s house.
Then I saw a container that looked somewhat promising to me. It was from the last time I made matzo balls. Classic Manischewitz matzo meal! Right there on the box were golden fried beautiful chicken cutlets. How I have been so clueless all this time? OF COURSE, this would work! To hell with breadcrumbs! I’m using matzo meal. So I chopped up some parsley, scraped off some lemon zest and went to work. Twenty-five minutes and several beautifully crisp chicken cutlets later, I was pleased.
… He sat and chewed the crunchy chicken and let out a sigh of relief. The munchkin sat right next to him in her high chair happily gobbling up the very last crumb, licking her fingers and making a satisfying “mmmmmmm” sound with each bite. I swear, no one enjoys food more than this munchkin.
And my husband’s so-called very bad day became not so bad anymore. With a few pieces of his favorite chicken and some much needed comic relief from the munchkin, hubs was once again my happy love bunny. Just like that my Friday was complete.
2 cups matzo meal
2 pounds chicken cutlets
4 egg whites
zest of one lemon
3 tablespoon of chopped parsley plus more for garnish
1 lemon sliced thinly
2 tablespoon garlic powder
1 tablespoon paprika
salt and pepper to taste
- Measure out about 2 cups of matzo meal. Add in salt, pepper, garlic powder, paprika, and lemon zest.
- Then whip up 4 egg whites and add the Italian parsley.
- Set up an assembly line: egg white plate, matzo meal plate and an empty plate.
- Dip the chicken cutlets into the egg white mixture first, making sure to cover both sides. Do this with your LEFT hand.
- Then with your RIGHT hand dip into the matzo meal mixture. You want to do this with different hands or else you will have, what I call, mummy hands.
- Place about 2 tablespoons of butter in a large pan over medium high heat and let it come to a sizzle.
- Cook it on one side for 3-4 minutes until nice and golden brown. Then flip it and cook it for another 3 minutes until crispy and golden brown.
- Lay them on paper towels, so they drain any access butter that may be on them. Also, feel free to change the oil/butter out with each batch, if you have too many burnt bits in the pan.
- Garnish with a few lemon slices and some parsley. Dive in!
NOTE: If you are preparing this for the Jewish holidays, use coconut oil or olive oil to make it truly kosher.
For a step by step tutorial and more pictures go to www.girlandthekitchen.com.