1/2 cup potato starch
4 egg whites
1/2 cup matzo meal
½ cup olive oil, divided
2 tablespoons margarine
12 chicken cutlets, boneless and skinless
3 red peppers, sliced into strips
2 yellow peppers, sliced into strips
2 red onions, sliced into strips
1 cup balsamic vinegar
6 tablespoons sugar
1 teaspoon kosher salt
¼ teaspoon black pepper
Garnish with toasted almonds
Preheat the oven to 375 degrees. Line a baking sheet with aluminum foil and coat with non-stick cooking spray. Place the potato starch in a shallow baking dish. Put the egg whites in a separate dish and the matzo meal in a third dish. Dust the chicken pieces with the potato starch, shaking off any excess, then dip in the egg whites, and finally in the matzo meal, coating the chicken completely.
In a large skillet, heat the 4 tablespoons olive oil and the margarine over high heat. Working in batches, brown the chicken on both sides, about 2 minutes per side. Place the chicken on the baking sheet and finish cooking it in the oven for 18-20 minutes.
For the sauce:
In a large skillet, heat 4 tablespoons olive oil, over medium heat. Add the red pepper, yellow pepper, and red onions and cook for 8 minutes. Add the balsamic vinegar, sugar, and salt and pepper. Cook, stirring, until the vegetables are soft and the vinegar has reduced to a syrup, about 7 more minutes.
Pour the sauce and the peppers over the chicken. Serve the chicken topped with onions and peppers and drizzled with more sauce and sprinkled with toasted almonds.