Kosher For Passover Crunchy Chicken Cutlets
Kosher For Passover Crunchy Chicken Cutlets
I like to have a few entree options for Passover. This chicken recipe comes together pretty quickly, is super flavorful and satisfying. Since standard breading procedure involves flouring the meat first, then dipping it in egg and finally in a bread crumb mixture, I decided to use mayonnaise and matzah crumbs instead. I figured the matzah crumbs would cling to the mayo and I was right! I also skipped the egg step of the standard breading procedure since mayo has egg in it! Make sure you pound your chicken to an even thickness. Don’t over cook the chicken, it’ll get dry! Season as indicated, in layers! Finish with lemon! It’ll be “just right.”
Equipment
- 2 Pyrex dishes
- blender or food processor
- 2 cast iron pans or heavy bottom skillets
- 1 large sheet pan
- tongs
- meat mallet
- plastic wrap
- paper towels
Ingredients
- 2 lbs organic chicken breasts
- 6 sheets of matzah
- 2 cups organic mayonnaise
- 2 tsp garlic powder divided
- 2 tsp onion powder divided
- 2 tsp smoked paprika divided
- 1 tsp dried oregano
- 2 tsp kosher salt Diamond Crystal (divided) + additional https://amzn.to/3ZRuGXG **
- 1 tsp fresh cracked black pepper divided + additional
- 1/2 cup organic parsley garnish
- 1 organic lemon garnish
- organic avocado oil
Instructions
- Preheat oven to 200℉
- If you bought thick breasts, place a piece of chicken between 2 pieces of plastic wrap and pound with a meat mallet until it’s even thickness, about 1/4 inch thick. Continue with the remainder. If you bought thin cutlets you can skip this step.
- Pat dry all of the cutlets with paper towels.
- In one of the Pyrex dishes, place the mayonnaise, 1 tsp of garlic powder, 1 tsp onion powder, 1 tsp paprika, 1 tsp kosher salt, and 1/2 tsp black pepper. Mix to combine.
- Place the matzah in the blender or food processor. Blend until you have crumbs like bread crumbs.
- Place the matzah crumbs in the other Pyrex with the remaining spices. Mix to combine.
- Lightly season all of the chicken cutlets with 1/8 tsp of kosher salt and 1/8 tsp fresh cracked black pepper on both sides. One at a time, dredge the chicken in the mayonnaise on both sides and then the matzah crumb mixture.
- Heat the cast iron pans over medium high heat. Add a few tbs of avocado oil to the pans. Make sure the oil is hot before adding the chicken. Place 3-4 cutlets each in the pans. Make sure the chicken doesn’t overlap and that the pan isn’t crowded. Cook for 3 minutes on each side. Place the cooked cutlets onto the sheet pan and in the oven to keep warm while you finish. Continue adding oil in the pan if it is dry, allowing it to heat up before you place the additional chicken in the pan. Continue cooking until you’re done and placing chicken in the warm oven. To serve, add some parsley and lemon wedges.
Notes
** Amazon Affiliate - I may receive compensation.
You Might Also Like
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Leave a Reply