This is also a good option for a Passover lunch. It’s still meat but it’s not hot – which, depending on the weather, makes a difference.
2 to 4 tablespoons oil
8 to 10 thin chicken cutlets (skinless, boneless breasts pounded to about 1/8-inch thick)
Heat oil in a large skillet over high heat. Dredge chicken in matzah meal to coat both sides. When oil is hot, add chicken and cook – a few minutes per side. Turn heat down if it starts to get too brown. Serve at room temperature with tomato-basil salsa.
4 ripe tomatoes
1 bunch basil, chopped
2 tablespoons chopped garlic
2 teaspoons kosher salt
¼ cup olive oil
Combine all ingredients and serve at room temperature.