2 large garlic cloves, minced
3 tablespoons lemon juice
1 teaspoon olive oil, plus ¼ cup for frying
1 ½ teaspoons salt
¼ teaspoon freshly ground pepper
8 skinless, boneless chicken cutlets, pounded lightly to a uniform thickness
2 large eggs
1 cup matzoh meal, seasoned to taste with salt and pepper
1 tablespoon grated lemon zest
½ pound ripe tomatoes, diced (1 cup)
¾ cup finely chopped onions
2 tablespoons fine-quality extra-virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon dried oregano
Salt and freshly ground black pepper to taste
2 cups salad greens (such as arugula, watercress, endive, romaine or combo), washed, dried and torn into bite-size pieces
To prepare cutlets: In a large bowl, mix together the garlic, lemon juice, olive oil, salt and pepper. Add the chicken, toss to coat thoroughly with the mixture, and refrigerate to marinate, covered, for 1-2 hours. Or marinate in a resealable plastic bag. Turn the chicken occasionally in the marinade to ensure even flavoring.
Beat the eggs well in a wide shallow bowl or pie pan. Stir together the matzoh meal and lemon zest and spread on a large sheet of wax paper or a plate. Taking one cutlet at a time, dip it into the beaten egg, coating well on both sides. Let the excess egg drip back into the bowl. Dredge the cutlets on both sides in the matzoh meal mixture. To prevent loose crumbs from falling off and burning in the hot oil, pat the cutlets firmly on each side so the matzoh meal adheres, then place them on a rack and let stand for about 15 minutes to set the coating.
Heat ¼ cup olive oil in a 10- to 12-inch heavy sauté pan or skillet over medium-high heat until hot but not smoking. Add the cutlets (in batches, if necessary, to avoid crowding the pan) and sauté them for about 2 minutes on each side, or until golden and cooked through.
Transfer the cutlets as they are done to a paper towel-lined baking sheet to absorb excess oil.
Prepare the salad. In a bowl, combine the tomato, onions, olive oil, lemon juice, oregano, and salt and pepper to taste. Add the greens and toss well.
Serve the cutlets topped with the salad.