Bailik (buy-lick)

Pan-Fried Chicken

Bailik (buy-lick)

Bailik (buy-lick)
  • PREP TIME
    20 mins
  • COOK TIME
    20 mins
  • TOTAL TIME
    40 mins
  • SERVING
    4 People
  • VIEWS
    78

An heirloom recipe reimagined: Delight in tender chicken cutlets encased in a crispy matzo crust, infused with the warm, vibrant notes of Hungarian paprika. A taste of tradition, perfected.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    55 g
  • Cholesterol
    207 mg
  • Fiber
    2 g
  • Protein
    36 g
  • Saturated Fat
    3 g
  • Sodium
    204 mg
  • Sugar
    1 g
  • Fat
    13 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
5 mins

In a shallow bowl, whisk together the eggs, 1 tablespoon of paprika, mustard, salt, and pepper. (Prep time: 5 minutes)

02

Step
2 mins

In a separate shallow dish, combine the remaining 1 tablespoon of paprika with the matzo meal. (Prep time: 2 minutes)

03

Step
7 mins

Heat the vegetable oil in a large skillet over medium-high heat until shimmering. (Prep time: 5 minutes)

04

Step
8 mins

Dip each chicken breast into the egg mixture, allowing any excess to drip off. Then, dredge the chicken in the matzo meal mixture, ensuring it is completely coated. Gently press the matzo meal onto the chicken to help it adhere. (Prep time: 10 minutes)

05

Step
12 mins

Carefully place the breaded chicken breasts into the hot oil, being careful not to overcrowd the pan. Fry for approximately 5-6 minutes per side, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C). (Cook time: 10-12 minutes)

06

Step
3 mins

Remove the chicken from the skillet and place on a wire rack to drain excess oil. (Prep time: 2 minutes)

07

Step

Serve immediately and enjoy!

For a richer flavor, try using smoked paprika instead of regular Hungarian paprika.
To ensure even cooking, make sure the oil is hot before adding the chicken. Adjust the heat as needed to prevent the matzo coating from burning.
Serve with a dollop of sour cream or a squeeze of lemon for added brightness.
Chicken cutlets can be prepared in advance and kept warm in a 200 degree oven before serving.

Aglae Beer

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

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RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 26 Ratings)
Total Reviews: (8)

  • Grant Conroy

    Jun 13, 2025

    This recipe is a game changer! The paprika adds such a unique and delicious flavor to the chicken.

  • Juwan Altenwerth

    Feb 8, 2025

    I am a picky eater, but I really enjoyed this recipe.

  • Orland Nienow

    Jan 26, 2025

    I added a little garlic powder to the matzo meal, as suggested, and it was fantastic!

  • Victor Hilpert

    Dec 10, 2024

    I will add pepper next time.

  • Diana Nikolaus

    Dec 5, 2024

    My family loved this! It's a great way to use matzo meal during Passover, but it's also good any time of year.

  • Caleigh Gleichner

    Oct 11, 2024

    I made this last night for dinner. It was delicious!

  • Ed Toy

    Sep 19, 2024

    The chicken came out perfectly crispy and moist. I'll definitely be making this again!

  • Eileen Feest

    Sep 15, 2024

    So easy to follow and the results were amazing! Thank you for sharing this recipe.

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