This Baileys® cheesecake recipe was given to me by a nearby caterer more than 20 years ago. Over the years, I’ve made it several times, and every person who has tried it has loved it. Keep in mind that dieters shouldn’t try this!
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 skinless, boneless chicken breast halves – pounded to 1/2 inch thickness
- 3 eggs
- 2 tablespoons Hungarian paprika, divided
- 2 tablespoons prepared yellow mustard
- salt and pepper to taste
- 2 cups matzo meal
- 1 cup oil for frying
Instructions
- In a bowl, whisk together the eggs, 1 tablespoon of paprika, mustard, salt and pepper. In a separate dish, stir together the remaining paprika and matzo meal.
- Heat the oil in a large skillet over medium-high heat. Dip each chicken breast into the eggs, then into the matzo meal until completely coated. Make sure you can see no chicken through the breading, or it may fall off. Fry in the hot oil for about 5 minutes per side, or until the chicken is firm and the juices run clear. If it starts to brown too fast, reduce the heat slightly.
Nutrition Facts
| Calories | 468 kcal |
| Carbohydrate | 55 g |
| Cholesterol | 207 mg |
| Dietary Fiber | 2 g |
| Protein | 36 g |
| Saturated Fat | 3 g |
| Sodium | 204 mg |
| Sugars | 1 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
I’m a Jewish mom married to an Italian for 30+yrs with 4 “kids” ranging from 16-27 & all still home. I made these for a trial run for Passover and everyone said they were the best ever. Made them 2 ways; 1) as written except I marinated the chicken in the egg mixture while getting other ingredients ready. 2) copycat “Chick-Fil-A” style using marinade of pickle juice & non-dairy milk substitute (1/2c each) Then added to the 2 c of mazah meal 1t paprika, 2t garlic powder, 2t salt, 1t pepper and 1T powdered sugar. Followed the rest of the recipe from there. Both versions got 5+ stars! Thanks
I thought this was an excellent recipe. The chicken turned out crispy and juicy at the same time. I did have to add a little salt to the cutlets after they were cooked and it perked up the chicken so it was no longer on the bland side. I will definitely make this recipe again.
Excellent! Made this tonight for supper and because it’s Passover I used matzo meal but will try using regular bread crumbs during the year even though it’s really tasty with the matzo meal. Followed the recipe as written and it produced an amazingly crispy crust….yummmm
Wow! Such flavor for a Jewish recipe! My family gobbled it down, fighting over pieces! I had to cook the chicken longer than specified, but so juicy and flavorful. Great addition to our Passover recipe collection.
Did my Passover meal and choose this recipe. This was exceptionally good. I will probably be making it again. I did substitute Spanish Paprika for Hungarian Paprika because that is what I had on hand. Keep a close eye while cooking so it doesn’t burn.
Excellent flavor. I often have trouble getting coatings to stick, but this one worked great.
I can’t imagine why someone thought this was bland. Did you follow the recipe? Although I try not to fry anything, it IS the best tasting. I love the mustard and paprika in it. t was so good I will have to make it again next weekend. And maybe try to bake it instead to see if it turns out similar. Oh and make sure you evenly coat the chicken with the matzo, or else it just won’t stay completely on like the poster says.
I add lemon juice to the egg mixture. Also, rather than frying, I spray the cutlets with a canola oil spray and bake at 425 until done (I put on a rack so the underside gets crispy, too). It’s not quite the same as frying, but it’s a healthier alternative.
I liked the seaoning, but prefer using a generous tablespoon of poultry seasoning instead of the mustard, sea salt and pepper, and a 1/4 cup of potato starch mixed in with the matzo meal. The potato starch helps make it nice and crisp. I also combine olive and vegetable oil for cooking.
This is a great easy recipe that deserves a five, but I have to give it a four because it did not have a taste to me…did anyone else encounter that. How can I make it have a taste. to further explain it was like a bland breaded coating.
I give it 5 stars too. Easy, delicious, a little different from the usual.
I wish more folks would submit recipes from their Grandmothers…I find those recipes to be the best…the older..the better. I love trying old tried and true recipes from different countries. This was good. To the cook who tried to use the Panko, Panko is a very delicate bread crumb, much different than Matzo in consistency. Whenever you use Panko, always use tempura batter with it. Please do not give negative comments if you don’t follow the recipe the way the original cook intended it. Thanks for the recipe, my 4 year old loved it.
Great recipe. The trick to not having the breading fall off is to double dip — egg, then matzo meal, then egg, then matzo meal again. If you fry at the correct temp, this absorbs very little grease.
Not a favorite but I might repeat – it’s just that there’s so many things to try that I often don’t repeat even the ones I really liked.
I did not care for this recipe.
When I fry things like this, I ALWAYS use half olive oil and half butter. One brings down the temperature of the other which gives you more control… and great taste.
My 15 year old daughter chose this recipe for her night to cook and I was a little leary of her trying it, but she did awesome and the chicken was really good. I’d like to put a bit more spice into it next time we cook it, or maybe marinade the chicken first..just to add some flavor. The only down side I see to this recipe ..is that it’s deep fried food. It was a definate confidence booster for my daughter.
I made this with breast tenders for an all woman’s lunch yesterday and served it over lettuce and tomatoes. I was planning on taking some home to my DH but not a single piece was left. will have to make more.
I’ve had this many many times, and it’s great every time. The key is to not try to cook the chicken too fast, or it will turn brown on the outside and not done inside.
Wonderful recipe. perfect as is.
Oh my gosh! So moist and so yummy. My favorite chicken recipes so far.