By Chef Jeff Nathan, Abigaels Restaurant
½ cup matzah cake meal
½ cup matzah meal + more, as needed
½ cup matzah farfal
½ cup assorted fresh herbs (fresh basil, parsley, thyme, etc.)
4 8-ounce skinless and boneless chicken cutlets
kosher salt and freshly ground black pepper
3 eggs, beaten with 2 tablespoons water
extra virgin olive oil, as needed
Place the matzo cake meal in a shallow bowl. Combine the matzo meal, matzo farfal and fresh herbs in a flat, shallow pan suitable for dredging. Mix well and set aside.
Loosely enclose the chicken cutlets in plastic wrap. Using a mallet, pound each cutlet thin. Season lightly with salt and pepper. Dredge each cutlet on both sides in the matzo cake meal; dip in egg wash. Dredge in the combined breading mixture. Heat oil in a large sauté pan. Pan-fry each cutlet until golden brown on both sides. Place cutlets on a baking sheet and continue cooking in a 350˚ preheated oven for 8 – 10 minutes, or until cooked through, if needed.
12 cloves roasted garlic
1 pound fingerling potatoes, blanched and cut into 3/4” lengths
1 cup roasted red pepper, diced medium
½ English cucumber
1 bulb fennel, fronds removed and sliced thin
½ cup pitted Kalamata olives, halved
12 ounces Mesculin salad
2 lemons, juiced
2 tablespoons honey
¾ cup extra virgin olive oil
1. Slow roast the garlic cloves, if not already store-bought.
2. Bake and cut the fingerling potatoes.
3. Slice the fennel
4. Pound the chicken breasts.
In a large bowl combine the Mesculin greens with the remaining vegetables and olives. In a small bowl combine the lemon juice and honey. Slowly whisk in the olive oil. Season with salt and pepper, as needed.
Drizzle the dressing over the salad, mix well. Place each cooked chicken breast on individual plates. Top with the salad and serve immediately.
Optional~ Omit the Mesculin greens, cucumber, lemon juice and honey. Sautee the remaining vegetables in a small amount of olive oil.