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Matzo crusted chicken breasts
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| 1 large | egg |
| 8 | unsalted matzos, crushed, ( about 3 cups) |
| 2 t | coarse salt |
| 1/4 t | fresh grd pepper |
| 4 | boneless, skinless chicken breasts, (4-5 oz each, 1/2 " thick) |
| 4 | lemon wedges |
Beat egg in a shallow dish. Mix matzos, salt & pepper in another shallow dish.
Heat 1/2" of safflower oil in a large cast iron skillet until 375 degrees on deep fry thermometer.
Dip cutlets, one at a time, in egg and then matzo. Coat both sides and press to adhere. Cook two cutlets at a time in the skillet until golden brown. (2 minutes per side ). Drain on paper towel. Serve with lemon wEdges.
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