Crispy Passover Chicken Schnitzel

Place the chicken breasts between two sheets of plastic wrap and pound them with a meat mallet until they are thin (¼ inch thick) and even.
In a shallow dish, season the matzo meal with paprika, garlic powder, salt and pepper.
In another shallow dish, add the cornstarch or potato starch.
In a third shallow dish, beat the eggs with mustard or hot sauce (optional).
Coat each chicken breast in cornstarch, shaking off any excess, or pat the chicken dry with a paper towel. Then dip it in the beaten eggs, and finally coat it in the matzo meal mixture, pressing the matzo meal onto the chicken to ensure they adhere.
Heat the oil in a large frying pan over medium-high heat.
Once the oil is hot, add the chicken breasts to the pan, working in batches if necessary to avoid overcrowding. Cook the chicken for 3 to 4 minutes on each side or until it is golden brown and cooked through.
Once all the chicken is cooked, remove it from the pan and place it on a paper towel-lined plate to drain any excess oil. (The most reliable method to check doneness is to use a cooking thermometer. When it reaches 165°F/74°C, the meat is fully cooked).
Serve the chicken schnitzel hot, with your choice of side dishes. Enjoy!