Fried Chicken Cutlets, Italian-Jewish Style

Name: Fried Chicken Cutlets, Italian-Jewish Style
Yield: Yield: 3–4 servings
Cuisine: Italy
Ingredients: ¼ teaspoon ground cinnamon; About 1 cup matzoh meal (use commercially ground—you’ll need a very fine, powdery consistency here); 2 large eggs; Salt and freshly ground black pepper; 1½ pounds skinless, boneless chicken cutlets, trimmed of fat and gristle; 3 tablespoons fresh lemon juice; Fresh parsley sprigs, for garnish (optional); 4 large garlic cloves, finely chopped (about 1¼ tablespoons); Lemon wedges; 1 tablespoon olive oil, plus additional for frying; 2–3 celery stalks, including leaves, washed, dried well, and cut into 4- to 5-inch lengths

Preparation info

Yield:
3–4
servings

Difficulty
Medium

Appears in

The Gefilte Variations

By Jayne Cohen

Published 2000

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 t

Ingredients

Europe
Italy
Side dish
Main course
Jewish
Mediterranean
Hanukkah

Ingredients

Method