- 10 minutes
- 5 minutes
- Beat the egg in a shallow bowl or dish.
- Mix crushed matzos, onion powder, garlic powder, salt, and black pepper. Place in a shallow dish or pie plate.
- Dip one cutlet at a time in beaten egg, then into seasoned matzo. Press to adhere crumbs to the cutlet. Place each cutlet onto a plate and set aside.
- In a large skillet, heat the oil over medium to high heat. Cook each cutlet until lightly golden brown, turning only once. Cook about 2 minutes on each side. Add more oil as needed. Remove from the skillet and serve immediately with lemon slices.