My Jewish great grandmother's recipe for chicken. Chicken is battered and breaded with a matzo coating that is seasoned with Hungarian paprika for a winning flavor.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, whisk together the eggs, 1 tablespoon of paprika, mustard, salt and pepper. In a separate dish, stir together the remaining paprika and matzo meal.

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  • Heat the oil in a large skillet over medium-high heat. Dip each chicken breast into the eggs, then into the matzo meal until completely coated. Make sure you can see no chicken through the breading, or it may fall off. Fry in the hot oil for about 5 minutes per side, or until the chicken is firm and the juices run clear. If it starts to brown too fast, reduce the heat slightly.

Nutrition Facts

468 calories; 12.9 g total fat; 207 mg cholesterol; 203 mg sodium. 54.7 g carbohydrates; 35.6 g protein; Full Nutrition

Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/10/2008
I wish more folks would submit recipes from their Grandmothers...I find those recipes to be the best...the older..the better. I love trying old tried and true recipes from different countries. This was good. To the cook who tried to use the Panko Panko is a very delicate bread crumb much different than Matzo in consistency. Whenever you use Panko always use tempura batter with it. Please do not give negative comments if you don't follow the recipe the way the original cook intended it. Thanks for the recipe my 4 year old loved it. Read More
(24)

Most helpful critical review

Rating: 3 stars
02/29/2008
Not a favorite but I might repeat - it's just that there's so many things to try that I often don't repeat even the ones I really liked. Read More
(17)
23 Ratings
  • 5 star values: 13
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
01/10/2008
I wish more folks would submit recipes from their Grandmothers...I find those recipes to be the best...the older..the better. I love trying old tried and true recipes from different countries. This was good. To the cook who tried to use the Panko Panko is a very delicate bread crumb much different than Matzo in consistency. Whenever you use Panko always use tempura batter with it. Please do not give negative comments if you don't follow the recipe the way the original cook intended it. Thanks for the recipe my 4 year old loved it. Read More
(24)
Rating: 5 stars
01/10/2008
I wish more folks would submit recipes from their Grandmothers...I find those recipes to be the best...the older..the better. I love trying old tried and true recipes from different countries. This was good. To the cook who tried to use the Panko Panko is a very delicate bread crumb much different than Matzo in consistency. Whenever you use Panko always use tempura batter with it. Please do not give negative comments if you don't follow the recipe the way the original cook intended it. Thanks for the recipe my 4 year old loved it. Read More
(24)
Rating: 5 stars
06/18/2007
I've had this many many times and it's great every time. The key is to not try to cook the chicken too fast or it will turn brown on the outside and not done inside. Read More
(24)
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Rating: 4 stars
01/09/2008
When I fry things like this I ALWAYS use half olive oil and half butter. One brings down the temperature of the other which gives you more control... and great taste. Read More
(19)
Rating: 5 stars
01/10/2008
Great recipe. The trick to not having the breading fall off is to double dip -- egg then matzo meal then egg then matzo meal again. If you fry at the correct temp this absorbs very little grease. Read More
(17)
Rating: 3 stars
02/29/2008
Not a favorite but I might repeat - it's just that there's so many things to try that I often don't repeat even the ones I really liked. Read More
(17)
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Rating: 4 stars
02/13/2008
I add lemon juice to the egg mixture. Also rather than frying I spray the cutlets with a canola oil spray and bake at 425 until done (I put on a rack so the underside gets crispy too). It's not quite the same as frying but it's a healthier alternative. Read More
(14)
Rating: 1 stars
01/10/2008
I did not care for this recipe. Read More
(14)
Rating: 4 stars
10/24/2007
My 15 year old daughter chose this recipe for her night to cook and I was a little leary of her trying it but she did awesome and the chicken was really good. I'd like to put a bit more spice into it next time we cook it or maybe marinade the chicken first..just to add some flavor. The only down side I see to this recipe..is that it's deep fried food. It was a definate confidence booster for my daughter. Read More
(11)
Rating: 4 stars
10/18/2006
I thought this recipe was very tasty! I made this for my parents and they both enjoyed it. Read More
(11)