Matzo Crumbed Chicken

    40 minutes

    A tasty crumbed chicken that is of Jewish origins and uses Matzo. Seasoning comes from Hungarian paprika, mustard, salt and pepper.

    23 people made this

    Serves: 4 

    • 4 skinless, boneless chicken breast halves, pounded to 1cm thickness
    • 3 eggs
    • 2 tablespoons Hungarian paprika, divided
    • 2 tablespoons yellow mustard
    • 1 pinch salt and pepper, to taste
    • 2 cups matzo meal
    • 1 cup (250ml) oil, for frying

    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. In a bowl whisk together the eggs, 1 tablespoon of paprika, mustard, salt and pepper.
    2. In a separate dish, stir together the remaining paprika and matzo meal.
    3. Heat the oil in a large frypan over medium-high heat.
    4. 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.
    5. 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.

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    Reviews in English (21)


    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.  -  10 Jan 2008  (Review from Allrecipes USA and Canada)


    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.  -  18 Jun 2007  (Review from Allrecipes USA and Canada)


    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.  -  09 Jan 2008  (Review from Allrecipes USA and Canada)