Reviewed: Apr. 29, 2008

Excellent flavor. I often have trouble getting coatings to stick, but this one worked great.

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Reviewer:

Gail

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Waynesville, North Carolina, USA

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Reviewed: Apr. 26, 2008

I can't imagine why someone thought this was bland. Did you follow the recipe? Although I try not to fry anything, it IS the best tasting. I love the mustard and paprika in it. t was so good I will have to make it again next weekend. And maybe try to bake it instead to see if it turns out similar. Oh and make sure you evenly coat the chicken with the matzo, or else it just won't stay completely on like the poster says.

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ursmineours

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Reviewed: Feb. 13, 2008

I add lemon juice to the egg mixture. Also, rather than frying, I spray the cutlets with a canola oil spray and bake at 425 until done (I put on a rack so the underside gets crispy, too). It's not quite the same as frying, but it's a healthier alternative.

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Schatzie

Cooking Level: Expert

Home Town: Bethesda, Maryland, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Jan. 14, 2008

Very, very, very, very BLAND.

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Reviewer:

CindyLuv

Cooking Level: Expert

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Reviewed: Jan. 12, 2008

I liked the seaoning, but prefer using a generous tablespoon of poultry seasoning instead of the mustard, sea salt and pepper, and a 1/4 cup of potato starch mixed in with the matzo meal. The potato starch helps make it nice and crisp. I also combine olive and vegetable oil for cooking.

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joycee2u

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Reviewed: Jan. 11, 2008

This is a great easy recipe that deserves a five, but I have to give it a four because it did not have a taste to me...did anyone else encounter that. How can I make it have a taste. to further explain it was like a bland breaded coating.

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Zack

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Reviewed: Jan. 10, 2008

I give it 5 stars too. Easy, delicious, a little different from the usual.

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Jean

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Reviewed: Jan. 10, 2008

I wish more folks would submit recipes from their Grandmothers...I find those recipes to be the best...the older..the better. I love trying old tried and true recipes from different countries. This was good. To the cook who tried to use the Panko, Panko is a very delicate bread crumb, much different than Matzo in consistency. Whenever you use Panko, always use tempura batter with it. Please do not give negative comments if you don't follow the recipe the way the original cook intended it. Thanks for the recipe, my 4 year old loved it.

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Reviewer:

elizann

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Reviewed: Jan. 10, 2008

Great recipe. The trick to not having the breading fall off is to double dip -- egg, then matzo meal, then egg, then matzo meal again. If you fry at the correct temp, this absorbs very little grease.

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Reviewer:

Shaina_Ryder

Cooking Level: Expert

Living In: Sneedville, Tennessee, USA

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Reviewed: Jan. 9, 2008

Not a favorite but I might repeat - it's just that there's so many things to try that I often don't repeat even the ones I really liked.

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Reviewer:

suz

Home Town: Hot Springs, Arkansas, USA

Living In: Fresno, California, USA

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Reviewed: Jan. 9, 2008

I did not care for this recipe.

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Reviewer:

Morgana

Cooking Level: Expert

Home Town: Palos Verdes Peninsula, California, USA

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Reviewed: Jan. 9, 2008

I made this and did so with panko a light bread crumb. I couldn't find matzo crumbs. I really prefer more healthful techniques.

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Reviewer:

kilty

Cooking Level: Expert

Home Town: Salem, Massachusetts, USA

Living In: San Marino, California, USA

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Reviewed: Jan. 9, 2008

When I fry things like this, I ALWAYS use half olive oil and half butter. One brings down the temperature of the other which gives you more control... and great taste.

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Reviewer:

Cheryl

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Seattle, Washington, USA

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Reviewed: Oct. 24, 2007

My 15 year old daughter chose this recipe for her night to cook and I was a little leary of her trying it, but she did awesome and the chicken was really good. I'd like to put a bit more spice into it next time we cook it, or maybe marinade the chicken first..just to add some flavor. The only down side I see to this recipe ..is that it's deep fried food. It was a definate confidence booster for my daughter.

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KitchenHazard

Living In: Portland, Oregon, USA

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Reviewed: Sep. 28, 2007

I made this with breast tenders for an all woman's lunch yesterday and served it over lettuce and tomatoes. I was planning on taking some home to my DH but not a single piece was left. will have to make more.

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meghan52

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Reviewed: Jun. 18, 2007

I've had this many many times, and it's great every time. The key is to not try to cook the chicken too fast, or it will turn brown on the outside and not done inside.

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