Lemon Fried Chicken with Tart Salad Topping

  • Yield: 6 to 8 servings

Lighting Hanukkah menorahs reminds Jews that the tiny amount of olive oil the Maccabees used in their Temple, which was expected to last only one day, burned for eight days. To commemorate the holiday, olive oil is used to fry the chicken.


2cloves large garlic, crushed
3tablespoons fresh lemon juice
1/2cup olive oil for frying, plus 1 teaspoon
1 3/4teaspoons salt, divided
1/2teaspoon coarsely ground black pepper, divided
1 3/4 to 2pounds skinless, boneless chicken cutlets, trimmed of fat and gristle and pounded to a uniform thickness
2 eggs
1cup matzoh meal
2tablespoons grated lemon rind
1cup diced ripe tomatoes
3/4cup onion, finely chopped
2tablespoons extra-virgin olive oil
1tablespoon fresh lemon juice
1teaspoon dried oregano
1/2teaspoon salt
1/2teaspoon coarsely ground black pepper
3cups sharp salad greens (a mixture of arugula, watercress, endive, radicchio, sorrel, flat-leaf parsley or purslane), washed, dried and torn into bite-size pieces
Lemon wedges


  1. To prepare cutlets, blend together garlic, lemon juice, 1 teaspoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Add chicken, toss to coat thoroughly, and refrigerate, covered, 1 to 2 hours.
  2. Beat eggs in a wide, shallow bowl. Stir together matzoh meal, remaining salt and pepper, and lemon zest. Spread on a large sheet of wax paper or plate. Dip each cutlet into egg, coating well on both sides. Let excess egg drip back into bowl. Dredge cutlets on both sides in matzoh meal mixture. Pat cutlets firmly on each side so matzoh meal adheres. Place on a rack and let stand 15 minutes for the coating to set.
  3. Heat 1/4 cup oil in a 10- to 12-inch heavy skillet over medium-high heat until hot but not smoking. Add cutlets, in batches if necessary, and cook until golden and thoroughly cooked, about 2 minutes on each side. Add more oil if needed before cooking remaining batches.
  4. Transfer cutlets to a baking sheet lined with paper towels to absorb excess oil. Keep warm in a 200F oven until all cutlets are done.
  5. To prepare salad, combine tomato, onion, olive oil, lemon juice, oregano, salt and pepper. Add greens and toss well.
  6. Serve cutlets topped with salad accompanied by lemon wedges.

Recipe adapted from Jayne Cohen’s Jewish Holiday Cooking.

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 310
  • Fat 10g
  • Saturated Fat 2g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 6g
  • Cholesterol 135mg
  • Sodium 970mg
  • Potassium 410mg
  • Carbohydrate 23g
  • Fiber 2g
  • Sugars 3g
  • Protein 32g
  • Trans Fat 0g
  • Vitamin A 10%
  • Vitamin C 25%
  • Calcium 6%
  • Iron 10%