To make this chicken, all I did was simply adapt one of my regular chicken recipes for Passover. These are delicious, which I know for sure, since all my children loved them. In fact, my daughter Randi claims that she likes this chicken more than my not for Passover oven fried chicken cutlets. These are delicious hot, but also cold. What I like to do is prepare the chicken before I leave for work in the morning without baking it, stick it in the fridge, and then when I get home, I can just throw it in the oven and dinner is ready in less than 30 minutes.
- 1 pound or so of thin sliced chicken cutlets
- matza meal
- kosher salt
- olive oil or any other oil of your choice (I use a combination of extra virgin and light olive oil, but that is not necessary)
Preheat oven to 400 degrees.
1. Line a half sheet pan with aluminum foil, then pour a few tablespoons of oil on it, and shmear it all over the pan. Pour some oil in a shallow bowl, enough to coat all your cutlets.
2. Place the cutlets in oil and with make sure the cutlets are all totally coated in the oil.
3. Pour a good amount of matza meal on a large plate, and add salt and pepper to taste.
4. Dredge each oil coated cutlet in the matza meal, using your hands to really coat the cutlet well on both sides. I usually turn the cutlet over a few times, pressing the matza meal into the cutlet. Then transfer each cutlet to the sheet pan. Sprinkle a little more salt and pepper over each cutlet and drizzle the top of the chicken very lightly with.
5. Place in center of oven for about 15 minutes. Change the setting of the oven to broil- low. Then cook for another 10 or so minutes just until the top of the chicken is nicely browned. During this time, watch carefully. If chicken is starting to burn, then change the setting back to bake at 400 degrees.
Note: The chicken cutlets I use are very thin. If your cutlets are thicker, bake them for more time up front, and broil them for a few minutes at the end. Matza meal takes longer to brown than bread crumbs or corn flakes crumbs. That’s why I have found it is necessary to broil the cutlets to brown them. The thin cutlets only need 20-25 min. to cook, and the matza meal will not brown in that time period only on a bake setting.