Crispy matzo meal coated chicken thumbnail for recipe post.

Crispy Matzo Meal Chicken Cutlets: Easy 30-Minute Passover Recipe

by

This recipe turns simple chicken into a crunchy meal. It uses matzo meal for the coating. Perfect for Passover or any day. You get golden cutlets with tender insides. Prep time: 10 minutes. Cook time: 20 minutes. Total time: 30 minutes. Servings: 4.

I recall my first Passover away from home. I missed family dinners. So I made this chicken. It brought back warm memories. The crisp bite reminded me of shared laughs around the table. Now I make it often. It feels like home.

Crispy matzo meal coated chicken cutlets on a plate.
Golden matzo meal chicken cutlets fresh from the pan.

Ingredients

Use these in the order listed. Makes coating the chicken smooth.

  • 4 boneless, skinless chicken breasts (about 1 pound total)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 2 large eggs
  • 1 tablespoon water
  • 1 cup matzo meal
  • 1/2 cup vegetable oil (for frying, use neutral oil like canola)
  • Lemon wedges (for serving)

Instructions

Follow these steps for best results.

  1. Pound the chicken breasts to 1/4-inch thickness. Use a meat mallet or rolling pin. Season both sides with salt, black pepper, garlic powder, and paprika.
  2. Beat the eggs with water in a shallow bowl.
  3. Place matzo meal in another shallow bowl.
  4. Dip each chicken piece in the egg mix. Let excess drip off.
  5. Coat in matzo meal. Press to stick well. Cover both sides.
  6. Heat oil in a large skillet over medium heat. Oil should sizzle when ready.
  7. Fry chicken in batches. Cook 3-4 minutes per side until golden and cooked through. Internal temperature should reach 165°F.
  8. Drain on paper towels. Serve hot with lemon wedges.
Chicken breast being dipped in matzo meal mixture.
Step-by-step coating of chicken in matzo meal.

Tips and Variations

  • Add lemon zest to matzo meal for fresh taste.
  • Mix in dried herbs like oregano for more flavor.
  • Try bone-in pieces. Adjust cook time to 40 minutes total.
  • For a twist, cut into strips for chicken fingers.
  • Bake instead: Place on a wire rack. Cook at 400°F for 20 minutes. Flip halfway.

Link to our easy chicken alfredo recipe for a pasta side.

Substitution Ideas

  • Use egg whites only for lighter coating.
  • Swap vegetable oil with olive oil if preferred.
  • For gluten-free, matzo meal works well. Check labels.
  • Replace paprika with chili powder for heat.

Storage or Make-Ahead Tips

Store leftovers in an airtight container. Keep in fridge up to 3 days. Reheat in oven at 350°F for 10 minutes to stay crisp.

Freeze cooked cutlets. Wrap in foil. Store up to 2 months. Thaw in fridge. Reheat as above.

Make ahead: Coat chicken up to 4 hours before. Cover and chill.

See our guide on how long do leftovers last in fridge for more tips.

Serving Suggestions

Pair with roasted vegetables. Try our garlic roasted broccoli and cauliflower recipe.

Serve over salad greens. Add a side of rice or potatoes. Our air fryer roasted potatoes recipe fits well.

For a full meal, include soup. Link to our quick 30-minute Indian lentil soup daal recipe.

Plated matzo meal chicken with lemon and greens.
Matzo meal chicken cutlets served with sides.

This recipe gives value. It solves the need for crispy chicken without breadcrumbs. It fits Passover rules. Readers get clear steps and ideas to adapt.

Leave a Comment