Lemon-Fried Chicken with Tart Salad Topping

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

Preparation info

Yield:
4–5
servings

Difficulty
Medium

Appears in

The Gefilte Variations

By Jayne Cohen

Published 2000

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 to commemorate both the joy of spring and the

Ingredients

Side dish
Main course
Passover
Jewish
Spring

Ingredients

Method