Servings: 2
Ingredients
2 Thinly sliced chicken breast
1 cup matzo meal
1 teaspoon smoked paprika
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon pepper
1 egg
I cup flour
¼ cup oil for frying
Spring Green Lettuce Mixture
Fresh basil, chopped
Cherry tomatoes, halved
Kalamata olives
Grated parmesan cheese
Balsamic vinegar
Extra virgin olive oil
Set up your dredging station with 3 shallow bowls. Add 1 cup of flour to your first bowl. Beat the egg into your second bowl. Mix matzo meal, smoked paprika, garlic powder, and salt and pepper in the third bowl.
Pat your chicken breast dry with a paper towel and begin breading the chicken. First, coat your chicken with flour, followed by egg, and then completely cover in the matzo meal mixture. Set your chicken breast aside on a rack.
Heat your frying oil on the stove on medium-low. Once oil is nice and hot drop in your chicken breast and cook each side for about 3-4 minutes or until golden brown. It is important you only flip your chicken once. Once chicken is cooked, place it on a rack to cool and sprinkle with sea salt.
Plate your lettuce mixture, tomatoes, olives, and basil. Slice fried chicken breast and lay on top of the salad. Drizzle balsamic vinegar, EVOO, and sprinkle on parmesan cheese. Enjoy!
Food by Blake 