Name: Lemon Fried Chicken with Tart Salad Topping
Yield: Yield: 4 to 5 Servings
Cuisine: United States
Ingredients: 2 large garlic cloves, peeled and crushed; 1 teaspoon dried oregano; Salt and freshly ground black pepper; 3 tablespoons fresh lemon juice; 1 tablespoon fresh lemon juice; ¾ cup finely chopped onion; 2 tablespoons fine-quality extra virgin olive oil; 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; ¼ cup olive oil, for frying, plus 1 teaspoon; About 1½ teaspoons salt; lemon wedges; ½ pound ripe tomatoes, diced (1 cup); 1 cup matzoh meal, seasoned to taste with salt and pepper; 1 tablespoon grated lemon zest; About ¼ teaspoon freshly ground black pepper; 2 large eggs; 1¾ to 2 pounds skinless, boneless chicken cutlets, trimmed of fat and gristle and pounded lightly to a uniform thickness

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