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Crispy Matzo Lemon Chicken from the Girl and the Kitchen

Crispy Matzo Lemon Chicken

  • Author: Mila Furman


Tender chicken breasts full of lemony flavors and a crunchy crust!!! A classic crispy chicken done with a new secret ingredient!!!


  • 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


  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 tbsp 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!


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