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I’m giving this classic recipe a major upgrade. Crispy breading, tender chicken, herby contrast from the gremolata. It’s crazy delicious You’re going to love this recipe for Passover and all year round.
1/2 cup Manischewitz Matzo Meal
1 cup almond meal
2 tablespoons onion soup mix
1 egg
8 boneless, skinless chicken breasts, butterflied or pounded thin
salt, to season
pepper, to season
neutral-flavored oil, for frying
1/4 cup fresh dill, cleaned
1/4 cup fresh parsley, cleaned
3 tablespoons fresh mint, cleaned
1/2 lemon, juiced (about 1 and 1/2 tablespoons juice) and save the other half for serving
1 tablespoon Gefen Extra-Virgin Olive Oil
salt, to season
pepper, to season
In a medium bowl, whisk together the matzo meal, almond meal, and onion soup mix. Set aside.
In another bowl, whisk the egg and set aside.
Season the chicken with a little salt and pepper on both sides and then dunk into the egg mixture followed by the matzo meal mixture. Set on a baking sheet until all of the chicken is coated.
Heat a large frying pan with two tablespoons of neutral cooking oil and heat to medium-high flame. Add two to three pieces of chicken at a time and cook on each side for four to six minutes depending on the thickness of the chicken and until golden brown on both sides.
Meanwhile, make your gremolata by finely chopping all the herbs. Add juice of the lemon, good olive oil, and season with a pinch of salt and pepper.
Serve the chicken sliced, topped with lemony gremolata and additional lemon on the side. Enjoy!
Sponsored by Manischewitz
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