Prepare your dredging station: In one bowl, mix the flour with garlic powder and salt. In a second bowl, beat the eggs with Lawry salt. In the third bowl, combine the bread crumbs, matzah meal, sesame seeds, black pepper, chili powder, and parsley flakes.

Pat each cutlet dry with a paper towel. Dip into the flour mixture, then into the egg mixture, then into the crumbs, then back into the egg  mixture and then into the crumbs again. Try not to get any breading onto the bottom of the bone so it will look nicer when serving.

Heat canola oil in a large frying pan. There should be at least one and a half inches (3.8 centimeters) of oil in the pan. Make sure your oil is nice and hot before you start frying. Working with one to two cutlets at a time, fry each cutlet for two minutes per side. Don’t overcrowd your pan so they’ll fry evenly.

Preheat oven to 200 degrees Fahrenheit (90 degrees Celsius).

For best results, place all the fried cutlets onto a footed baking grate that fits into a sheet pan. The rack allows the excess oil to drip off, making the cutlets crispier. If you don’t have a baking grate, just place the cutlets directly on the sheet pan.

Bake the cutlets for half an hour, uncovered. Serve immediately.

Sauté the onions in olive oil until transparent.  Add the celery and jalapeños. Sauté for another two minutes. Add the garlic and sauté another two minutes. Add the onion soup mix and mix until combined. Add the water and let the sauce cook over medium heat until it comes to a boil. Add the salt, red pepper flakes, lime juice, and parsley leaves.

Make the cornstarch slurry and add it to the sauce. Continue to cook until the sauce thickens.

Pour the sauce over each cutlet.