Matzo Breaded Crispy Chicken Breast with Lemon
Tender chicken breasts full of lemony flavors and a crunchy crust!!! A classic crispy chicken done with a new secret ingredient!!!Ā
Ā One Friday a few weeks ago hubs called me with a long, breathy sigh…it had been a bad day. Ā A very bad, horrible, day. And on those days I know my hubby needs comfort food. Ā 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. Ā And 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 Ā 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 tbsp of flour. It was a sad, sad day in this girl’s house. And then I saw a container that looked somewhat promising to me. Ā It was leftovers from my matzo balls that I had made easier this week.
Classic Manishewitz matzo meal! And right there on the box was golden fried beautiful chicken cutlets! How have I been so clueless all this time! OF COURSE this would work! To hell with breadcrumbs! Ā I’m using matzo meal! So I chopped up some parsley, scraped off some lemon zest and went to work. 25 minutes and several beautifully crisp chicken cutlets later, I was pleased.
Hubs walked in right when I had placed my finishing touches on the platter of beauties. And I plated him one with a simple side dish of our favorite Avocado and Feta salad.
He sat and chewed the crunchy chicken and let out a sigh of relief. Ā The munchkin sat right next to him in her high chair happily gobbling up every last crumb. Ā Licking her fingers and making a satisfying “mmmmmmm” sound with each bite. Ā I swear no one enjoys food more than this munchkin. Ā Look at those food smears on the side of her mouth! Ā Such a ham! Ā She is smiling that big because she just ate an entire chicken cutlet. Ā Those cheeks don’t come from starving š
For the first time in the past hour, hubs let out a loud laugh as the little munchkin burped unexpectedly and then pointed to the cat in blame. Ā This one will be trouble.
His so called very bad day…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. And my Friday was complete.
I started this recipe by measuring out about 2 cups of matzo meal. Ā I added in salt, pepper, garlic powder, paprika and lemon zest. Ā Then I whipped up 4 egg whites and roughly chopped some Italian parsley. Ā And I set up an assembly line. Ā Egg white plate, matzo meal plate and an empty plate
I already had the butcher cup my chicken breasts into cutlets so they were nice and thin. Ā You can always ask them to do this for you as well for usually no charge. Ā I dipped the chicken cutlets into the egg white mixture first. Ā Making sure to cover both sides. Ā I did this with my LEFT hand.
Then with my RIGHT hand I dipped into the matzo meal mixture.
You want to do this with different or else you will have what I call mummy hands.
Place about 2 tbsp of butter in a large pan over medium high heat and let it come to a sizzle. Ā You can use any oil you want, but this is ultimate comfort food and typically one of my cheat meals so butter wins! Ā Plus I love the golden brown crust it gives it. Ā If you are using this for the Jewish holidays, you can use coconut oil or olive oil to make it truly Kosher.
Cook it on one side for 3-4 minutes until nice and golden brown. Ā 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. Ā 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. Ā Dive in!
PrintCrispy Matzo Lemon Chicken
Description
Tender chicken breasts full of lemony flavors and a crunchy crust!!! A classic crispy chicken done with a new secret ingredient!!!
Ingredients
- 2 cups matzo meal
- 2 pounds chicken cutlets
- 4 egg whites
- zest of one lemon
- 3 tbsp of chopped parsley plus more for garnish
- 1 lemon sliced thinly
- 2 tbsp garlic powder
- 1 tbsp paprika
- salt and pepper to taste
Instructions
- 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 tbsp 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!
Notes
If you are using this for the Jewish holidays, you can use coconut oil or olive oil to make it truly Kosher.
- Category: Chicken
- Cuisine: Jewish
This looks amazing. I never would have thought to use the matzo meal but I bet the coarseness makes for a really great crispy crust. Pinning for a dinner soon.
Thank you Rachel!!! Yup it had a very similar result to Panko. It was YUMMERS!
This sounds terrific! I buy matzoh meal every year for the holidays, and always have most of it left over. Thanks for this great way of using it up! Found you via Foodie Fridays…and I’m now following you!
I’m so glad you found me!!! Happy to help!!! Glad to see you here! Off to visit your blog!
You do realize that the one photo everyone viewed twice at least was that of munchkin with that wicked little grin: a restaurant critic in the making it seems! Try to avoid crumbed soul-food if I can but this does look moreish š ! And if panko crumbs are missing from the panty matzo meal will do it every time!! Lovely additions . . . now where are those chicken thighs I bought . . . don’t have a cat: if ‘it’ happens I wonder will pointing at the pup work ?
Hahhaahaa yes munchkin is quite the show stealer! This was when she was quite small…now at 3.5 this munchkin is quite the show stealer š This is def soul food and yes I think pointing at the pup will work š
Hi Mila!! She’s adorable!!!
I’m making this for my 1.5 year old and I bought chicken breast. Do you think it’s ok to just cut the breast into chicken fingers ? Rather than using my kitchen hammer ( lol not sure what it’s called ) to make it thin.
He likes chicken fingers so I’ll probably have to bake them as they will be thicker ????
Thank you
Hi Jenya! Why don’t you just make this recipe instead if you want to make the chicken fingers š https://girlandthekitchen.com/how-to-make-to-make-crunchy-baked-chicken-tenders/ It always works out really well!
Have you ever tried baking these, and if so, at what temperature?
You can…at 450 degrees…just make sure that you spray them with some oil or butter so they crisp up for you.
I was SO HAPPY to find this recipe (and this website!) As I was searching for a yummy passover meal, this recipe did not disappoint BTW, but my biggest takeaway? Dredging between the right and left hand! I consider myself a pretty accomplished cook, how had I never thought of this?! Game changer! I really love all your flavor profiles. You have a new fan!
OMG I am so happy you enjoyed! And I love new fans! Yes that dredging technique is a game changer!