Name: Fried Chicken Cutlets, Italian-Jewish Style
Yield: Yield: 3 to 4 Servings
Cuisine: United States
Ingredients: 4 large garlic cloves, finely chopped; 3 tablespoons fresh lemon juice; ¼ teaspoon ground cinnamon; 1 tablespoon olive oil, plus additional for frying; Salt and freshly ground black pepper; About 1 cup matzoh meal (use commercially ground–you’ll need a very fine, powdery consistency here); 2 large eggs; 1½ pounds skinless, boneless chicken cutlets, trimmed of fat and gristle; 2 or 3 celery stalks, including leaves, washed, dried well, and cut into 4- to 5-inch length; parsley sprigs; lemon wedges

Preparation info

Yield:
3 to 4
Servings

Difficulty
Medium

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

Fried chicken lightly flavored with cinnamon is a traditional Hanukkah specialty in Italy. Used without any sweetening, the cinnamon acts in concert here with savory garlic and lemon to produce a very fragrant, yet subtle, marinade.

To accentuate the delicacy of the dish, I dip the chicken in egg after dusting it lightly with matzoh meal. And I fry each batch with a few pieces of celery–a trick sent in to Cook’s Illustrated magazine by one of its readers–which makes the chicken beau