Recipe: Fried Chicken Cutlets, Italian-Jewish Style (with lemon-cinnamon marinade)

FRIED CHICKEN CUTLETS, ITALIAN-JEWISH STYLE
(Celery is fried in the pan with the chicken to add flavor and color.)

FOR THE MARINADE:
1/4 teaspoon ground cinnamon
4 large cloves garlic, finely chopped (about 1 1/2 tablespoons)
3 tablespoons fresh lemon juice
1 tablespoon olive oil, plus additional for frying
Salt and freshly ground black pepper (to taste)
1 1/2 pounds skinless, boneless chicken tenderloins, trimmed of fat and gristle
FOR COOKING:
About 1 cup matzo meal
2 large eggs
2 or 3 celery ribs, including leaves, washed, dried well, and cut into 4- to 5-inch lengths
Lemon wedges (for serving)
Fresh parsley sprigs (optional, for garnish)

TO MARINATE THE CHICKEN:
In a large mixing bowl or nonreactive baking dish, whisk together cinnamon, garlic, lemon juice, olive oil, and salt and pepper to taste. Add chicken; toss to coat thoroughly. Cover and marinate for 2 to 3 hours in the refrigerator, turning the chicken occasionally.

WHEN READY TO COOK:
Set up a work station near the stove. Spread 1 cup matzo meal on a large sheet of waxed paper or a plate and season it with 1 teaspoon salt and 1/8 teaspoon pepper or to taste. Next to the matzo meal, in a wide shallow bowl or pie pan, beat the eggs with a few drops of water until well blended and smooth.

Coat cutlets completely with matzo meal, rubbing it lightly into the chicken. If necessary, add more matzo meal, remembering to add more seasoning.

Preheat oven to 200 degrees F (for holding cooked chicken).

Heat about 1/2 cup olive oil in a 10- to 12-inch heavy skillet over medium-high heat until hot and fragrant but not smoking.

Shake a cutlet to remove all excess matzo meal, then coat it thoroughly with the egg and slip it quickly into the hot oil. Being careful not to crowd the pan, add more chicken, dipping each piece in the egg just before placing it in the pan. Slip a few pieces of celery in between the cutlets as they fry. Using two spatulas (tongs would ruin the delicate egg coating), carefully turn the chicken when it is light golden, 2 to 3 minutes. Saute the other side for 2 to 3 minutes longer, or until cooked through. Turn the celery pieces when you turn the chicken.

Transfer cutlets to a platter lined with paper towels so that they can drain. Discard cooked celery.

Keep chicken warm in a 200-degree F oven until remaining pieces are done. Continue to fry any remaining chicken in batches, in the same way, adding fresh celery to the pan with each batch. Wipe out the skillet and replace the oil if some of the coating falls off and burns.

Serve chicken right away, accompanied by the lemon wedges and garnished with parsley.

Makes 3 to 4 servings
Source: The Gefilte Variations: 200 Inspired Re-creations of Classics from the Jewish Kitchen, with Menus, Stories, and Traditions for the Holidays and Year-Round by Jayne Cohen