Today on Cooking at Home I'll be using matzo and fresh thyme to crust chicken cutlets in a frying pan and then simply serve those with carrots and lemon. For a nice added depth of flavor, I'll be peeling and slicing the carrots and cooking them in chicken broth.
Carrots, as many as you'd like cut into 1/2 inch slices
1 Tbs fresh chopped thyme
Peel and cut as many carrots as you would like into 1/2-inch thick slices on a little bit of a bias. Place those into a saute pan and add enough chicken broth to come about halfway up the carrots.
Put a lid on top and turn the heat to high.
Keep your eye on that, you don't want the pan to dry out but you want most of the broth to be gone by the time the carrots are cooked through, but not too soft.
Next, add a few matzo crackers to a food processor and grind those until they are fairly finely ground.
Make sure you turn the heat off on the carrots when they're done.
Set up a dredging station and add about 1 Tbs fresh chopped thyme to the ground matzo and mix that in.
Dredge the salt and pepper seasoned chicken cutlets first in a little all-purpose flour, then lightly in some beaten egg and then the matzo. Place them onto a clean plate as you go.
At that point, saute the cutlets in a large nonstick pan in vegetable oil until they're golden brown on both sides and cooked through.
Add more oil to the pan if you need to as you're cooking the chicken. Once the chicken is cooked to your liking, serve it up with carrots and a lemon wedge on the side.