Bake & Roast

1. Set a wire rack in a rimmed baking sheet and set aside. Place one chicken breast between two pieces of parchment paper, then pound to between 1/8" and 1/4" thickness using a rolling pin or the bottom of a skillet; set aside and repeat with remaining pieces.

2. Heat a scant 1/4" oil in a Dutch oven over medium-high until temperature registers 375 degrees. Meanwhile, spread potato starch on a large plate. Crack eggs into a shallow bowl and beat lightly. In a second shallow bowl, combine matzo meal, spices, and 3/4 teaspoon salt.

3. Season chicken all over with salt and pepper. Working with one piece at a time, dredge chicken in potato starch, shaking off excess, then dip in beaten eggs. Let excess drip off, then add chicken to matzo meal and coat both sides lightly (do not press matzo meal into meat).

4. Add one cutlet to oil and cook, swirling Dutch oven so oil splashes onto top of meat, until bottom is lightly browned, about 2 minutes. Flip and continue to cook, swirling pan frequently, until second side is browned and coating is crisp, 1 to 2 more minutes. Transfer to prepared wire rack and repeat with remaining cutlets. Serve with lemon wedges.

Source: Hannaford fresh Magazine, March-April 2022