Matzo-Crusted Chicken Cutlets

 

Ingredients:

1 large egg
8 unsalted matzos, crushed (about 3 cups)
2 teaspoons coarse salt
1/4 teaspoon freshly ground pepper
Safflower oil, for frying
4 boneless, skinless chicken cutlets (4 to 5 ounces each), 1/2 inch thick
4 lemon wedges, for serving

 

Directions

Beat egg in a shallow dish. Set aside.

Mix crushed matzos, salt, and pepper in another dish.

Heat 1/2 inch of oil in a large cast-iron skillet until it registers 375 degrees on a deep-fry thermometer.

Working with one 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.