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Lemon Chicken

Updated: Apr 7, 2023

A personal favorite. Juicy chicken with a bold lemon flavor

Lemon Chicken


  • 2 lb boneless, skinless chicken cutlets

  • 2 lemons (+ 1 unpeeled lemon sliced thin)

  • 1 1/2 cup matzo meal or breadcrumbs

  • 3 tsp salt

  • 3 tsp paprika

  • 4 tbsp water

  • 4 tbsp sugar

  • Cooking oil

  • 20 oz Chicken broth


  1. Grate the rind of the whole lemon and set aside. Cut the lemon in half and squeeze the juice over the chicken.

  2. In one bowl, mix the matzo meal with salt and paprika. In a second bowl, beat the egg with the water

  3. Dip the chicken cutlets in the egg mixture, and then the matzo meal mixture.

  4. Heat up 1/4 inch oil in a large skillet, and brown the chicken cutlets on each side (about 2-3 min each side), once browned, transfer to an oven safe casserole

  5. Preheat the oven to 350 degrees

  6. Sprinkle the grated lemon rind and sugar over the browned chicken cutlets in the casserole, and top with lemon slices.

  7. Add in the chicken broth, cover and bake in the oven for 30 min

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