This recipe is an easy and delicious way to make chicken with a Jewish kick. Bailik (pronounced buy-lick) is chicken breast battered and breaded with matzo coating which is seasoned with Hungarian paprika for an unforgettable flavor. This recipe requires 20 minutes of prep time, 20 minutes of cook time and is ready in 40 minutes and yields 4 servings. The nutritional information includes 468 calories per serving with 12.9 grams of total fat and 54.7 grams of total carbohydrates.
Ingredients:
2 tablespoons of Hungarian paprika
2 tablespoons of yellow mustard
1 cup of oil
2 cups of matzo meal
3 eggs
4 skinless chicken breasts pounded to ½ inch thickness
Salt and pepper
Directions:
The first step is to whisk the three eggs in a bowl. Next, add 1 tablespoon of the Hungarian paprika seasoning, salt and pepper and mustard. Then, in a separate dish stir together one tablespoon of paprika and three cups of matzo meal.
Once this mixture is complete, heat the oil in a skillet over medium-high heat. While the oil is heating up, carefully dip each chicken breast into the eggs until full coated. Then, dip each chicken into the matzo meal until evenly covered. You want to ensure that you cannot see any part of the chicken breast through the matzo meal or it could fall off while frying. Next, fry each of the chicken breasts in the oil for approximately five minutes on each side or until the juices run clear. If the chicken begins to brown too fast, slightly reduce the heat.