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Categories:
chicken salt cracked black pepper eggs water salt salt ground cumin matzo meal oil lemon slice parsley nutmeg
Viewed: 5 - Published at: 5 years agoIngredients
- 8 chicken breast chicken breasts (the meat needs to be skinless and boneless for this recipe) or 8 turkey breast, uncooked (the meat needs to be skinless and boneless for this recipe)
- 12 teaspoon salt
- 14 teaspoon cracked black pepper
- 2 eggs
- 2 tablespoons water
- 1 teaspoon salt-free onion powder
- 14 teaspoon salt-free garlic powder
- 1 teaspoon ground cumin
- 1 cup matzo meal or 12 cup matzo meal and 1/2 cup unbleached white flour
- oil, for frying (use an oil with a high flash point!)
- lemon slice
- fresh parsley
- freshly grated nutmeg (optional)
Method
- Pound the chicken or turkey breasts thinly-at least 1/4" thick or thinner.
- Season with salt and pepper.
- Whisk the eggs and water together in a shallow dish big enough to accomodate the flattened pieces.
- In another flat plate or pie plate stir together the onion powder, garlic powder, cumin and matzo meal and/or flour.
- In a large skillet, heat up the oil (I add no more than 1/4" deep of oil) over medium-high heat.
- Dip a slice of meat first in the egg mixture, coating thoroughly.
- Next dredge the chicken or turkey breasts in the matzo meal/flour to coat all sides.
- Place the meat in the hot pan and cook until browned on both sides; about 5 minutes each side.
- If the meat looks to be browning too quickly, reduce the heat.
- Transfer the chicken or turkey to a paper towel and let drain to sop up the excess oil.
- Transfer to a serving platter and garnish with the sides of the platter with lemon wedges and fresh parsley.
- If desired, [lightly] grate nutmeg on top of each cutlet.
