A traditional Sephardic egg-lemon sauce typically served with fried fish or brains, but works well with chicken breasts or even vegetables.

I made a Passover version with chicken, using potato starch to thicken the sauce and matzah meal to bread the cutlets, but flour and bread crumbs can be used the rest of the year too.


  • 2 chicken breasts (removed from 1 chicken)
  • 2 TB potato starch
  • 2 eggs
  • 2 lemons
  • matzah meal
  • oil for frying
  • Kosher salt
  • Ground black pepper
  • Hot paprika (optional)


  1. Preheat a large cast iron skillet or other pot for frying. Add about an inch of oil, enough to come halfway up the sides of the chicken. Bring up to frying temp over medium heat.
  2. Season the chicken well with salt, pepper, and paprika (if using).
  3. In a large shallow bowl, whisk the juice of one lemon with one egg.
  4. In a second bowl, pour in enough matzah meal to coat the chicken, and season with additional salt, pepper, and paprika.
  5. In a medium saucepan, whisk the potato starch with 2 cups of warm water and bring to a simmer over medium heat. Season well with salt.
  6. Dip the chicken into the egg-lemon mixture, then dredge in the matzah meal.
  7. Add the second egg and juice from the second lemon into the same bowl used to dip the chicken, and whisk well to combine.
  8. Temper the egg-lemon mixture with a few spoonfuls of the hot cornstarch slurry, whisking constantly to avoid clumping.
  9. Slowly pour the egg-mixture into the sauce, whisking constantly. Bring back to a simmer over medium-low heat, stirring occasionally.
  10. Taste the sauce: it should be salty, glossy, silky, and lemony. Add any desired extras at this point (e.g. cayenne, hot sauce, parsley/cilantro, garlic, etc.) and reduce heat to keep warm while the chicken cooks.
  11. Fry the chicken until golden brown on both sides, and cooked through. Use an instant read digital thermometer to make sure that they are at least 130F in the thickest part.
  12. When done, remove the chicken to drain on paper towels.
  13. Optional: to make the sauce richer, add a couple of spoonfuls of the frying oil to the sauce.
  14. Ladle a large spoonful of sauce onto two plates, and place one chicken breast on each. Serve with asparagus or other vegetable that goes well with lemon sauce, and a pinot noir (or white wine).


Normally when I make chicken cutlets for schnitzel I pound them out thin, season, then dredge lightly in flour before coating with the eggs. Here I left them intact to provide a juicier center when sliced, but it does make it a bit harder to cook evenly and takes longer to cook through. And I put them straight into the egg without coating in flour first, to keep them light and allow the sauce to penetrate better.

Matzah meal is good for frying the rest of the year too, it tends to be crispier than normal bread crumbs, or can be mixed in with panko to provide some variety and provide a more even crust.

Donor Recipes for Reference:



Temper the sauce to prevent the sauce from turning into egg drop soup


Ready to eat!

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1 Comment

  1. Glad to see my post helped a bit here. Love your version. Thanks for linking! 🙂


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