Matzo Crumbed Chicken

Matzo Crumbed Chicken


20 people made this

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


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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