Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts (680g)
  • 1/2 teaspoon salt (2.5g)
  • 1/4 teaspoon black pepper (1.25g)
  • 1 tablespoon olive oil (15ml)
  • 1 cup matzo meal (120g)
  • 1/4 cup grated Parmesan cheese (25g)
  • 1 teaspoon garlic powder (5g)
  • 1/2 teaspoon dried oregano (2.5g)
  • 1/4 teaspoon paprika (1.25g)
  • 1/4 teaspoon salt (1.25g)
  • 1/4 teaspoon black pepper (1.25g)
  • 2 large eggs (US Large, approx 50g each)
  • 2 tablespoons milk or water (30ml)
  • 1/4 cup olive oil or vegetable oil (60ml)

Instructions:

  1. Cut chicken breasts in half horizontally to create thinner cutlets. Place each cutlet between two sheets of plastic wrap and pound to about 1/4-inch thickness. Season both sides with salt, pepper, and olive oil.
  2. In a shallow dish, combine the matzo meal, Parmesan cheese, garlic powder, oregano, paprika, salt, and pepper. In a second shallow dish, whisk together the eggs and milk (or water).
  3. Dredge each chicken cutlet in the egg mixture, ensuring it's fully coated. Then, transfer the cutlet to the matzo meal mixture and press firmly to coat both sides evenly.
  4. Heat the olive oil in a large skillet over medium heat. Once the oil is hot, carefully place the breaded chicken cutlets in the skillet, being careful not to overcrowd.
  5. Cook for 4-5 minutes per side, or until golden brown and the chicken is cooked through to 165°F (74°C).
  6. Remove the cooked chicken cutlets from the skillet and place them on a wire rack or paper towel-lined plate to drain excess oil. Serve immediately.