Updated 12/16/2012 05:00 AM
Recipe: Matzo and Thyme Crusted Chicken Cutlets with Carrots and Lemon
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4- 6 large chicken cutlets
salt and pepper for seasoning chicken
approx. 1/2 cup all-purpose flour
2 eggs, beaten
approx. 1 cup ground matzo (see hints below)
1 Tbs chopped fresh thyme
3-4 Tbs vegetable oil for frying cutlets
approx. 3 cups peeled, sliced carrot
approx. 1 - 1 1/2 cups chicken broth
lemon wedges as needed
Peel and cut as many carrots as you like into 1/2-inch thick slices on a little bit of a bias, place those into a saute pan, add enough chicken broth to come about halfway up the carrots, put a lid on top and turn the heat to high.
Keep your eye on that. You don't want the pan to dry out but you want most of the broth to reduce by the time the carrots are cooked through but not too soft. Make sure you turn the heat off on the carrots when they're done.
Next, add a few pieces of matzo to a food processor and grind those until they are fairly finely ground. You'll looking for approx. 3/4 - 1 cup total.
Set up a dredging station and add about 1 Tbs fresh chopped thyme to the ground matzo and mix that in.
Dredge the salt and pepper seasoned chicken cutlets first in a little all-purpose flour, then lightly in some beaten egg and then the matzo, placing them onto a clean plate as you go.
At that point, saute the cutlets in a large nonstick pan in vegetable oil until they're golden brown on both sides and cooked through.
Add more oil to the pan if you need to as you're cooking the chicken and then, once the chicken is cooked to your liking, serve it up with carrots and a lemon wedge on the side.
It's best to grind your own matzo instead of using matzo meal, you'll end up with a better texture.
Add some thinly sliced garlic to the carrots before cooking for more depth of flavor.