KosherEye.com
Passover Recipe by Chef Jeff Nathan
Ingredients:
Cutlets Milanese:
1/2 cup matzo meal
1/2 cup matzo cake flour + more, as needed
1/2 cup matzo farfel
1/2 cup assorted fresh herbs (fresh basil, parsley, thyme, etc.)
4 8-ounce skinless and boneless chicken cutlets
3 eggs, beaten with 2 tablespoons water
Kosher salt and freshly ground black pepper
Extra virgin olive oil, as needed
Tomato Herb Salad:
2 cups assorted tomatoes, diced medium (plum, yellow, cherry, heirloom, pear, etc.)
1/4 cup fresh basil, chiffonade**
2 tablespoons fresh oregano
1 teaspoon fresh rosemary, rough chopped
Juice of 1/2 lemon
4 ounces extra virgin olive oil (1/2 cup)
1 pound arugula
Directions:
Prepare the Tomato Herb Salad:
In a medium sized bowl combine the assorted tomatoes with the fresh herbs. Pour in the fresh lemon juice and extra virgin olive oil. Season with salt and pepper. Mix well. Cover and refrigerate for at least 20 minutes. Mix occasionally.
Prepare the Chicken Cutlets:
Combine the matzo meal, matzo cake flour, farfel 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 cutlets lightly with salt and pepper. Using extra matzo cake flour, dredge each cutlet on both sides in the matzo flour; dip in egg wash. Dredge in the combined breading mixture.
Heat oil in a large saut
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