FoodGirl and the kitchen

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


  1. Measure out about 2 cups of matzo meal. Add in salt, pepper, garlic powder, paprika, and lemon zest.
  2. Then whip up 4 egg whites and add the Italian parsley.
  3. Set up an assembly line: egg white plate, matzo meal plate and an empty plate.
  4. Dip the chicken cutlets into the egg white mixture first, making sure to cover both sides. Do this with your LEFT hand.
  5. 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.
  6. Place about 2 tablespoons of butter in a large pan over medium high heat and let it come to a sizzle.
  7. 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.
  8. 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.
  9. 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

Mila Furman

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