Lemon Fried Chicken with Tart Salad Topping

Name: Lemon Fried Chicken with Tart Salad Topping
Yield: Yield: 4 to 5 Servings
Cuisine: United States
Ingredients: Salt and freshly ground black pepper; 2 large garlic cloves, peeled and crushed; ¼ cup olive oil, for frying, plus 1 teaspoon; 3 tablespoons fresh lemon juice; About 1½ teaspoons salt; About ¼ teaspoon freshly ground black pepper; 2 cups sharp salad greens (such as arugula, watercress, endive, radicchio, sorrel, flat-leaf parsley, purslane, or—preferably—a mixture of these), washed, dried, and torn into bite-size pieces; lemon wedges; 1 cup matzoh meal, seasoned to taste with salt and pepper; 2 large eggs; 1¾ to 2 pounds skinless, boneless chicken cutlets, trimmed of fat and gristle and pounded lightly to a uniform thickness; ¾ cup finely chopped onion; ½ pound ripe tomatoes, diced (1 cup); 1 tablespoon grated lemon zest; 1 tablespoon fresh lemon juice; 2 tablespoons fine-quality extra virgin olive oil; 1 teaspoon dried oregano

Preparation info

Yield:
4 to 5
Servings

Difficulty
Medium

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

Why on this night do we dip twice, and on other nights, we dip only once?” asks the youngest child as part of the Four Questions at the seder, seeking an explanation of the mysteries encoded in the ritual Passover meal.

And the head of the family answers that on this night we dip bitter herbs into haroset to remind us of the mortar the Jews used to build Pharaoh’s cities and the bitterness they suffered. We dip vegetables in salt water or vinegar to commemorate both the joy of sprin

Ingredients

Americas
United States
Passover
Spring

Ingredients

Method