Perdue Chicken Perfect Portions
These new Purdue Chicken Perfect Portions are great. Browsing my cupboards I came up with this recipe combining some Old Bay Seasoning with the flour. Then, I substituted matzo meal for the traditional breadcrumbs and grated cheese. What a great idea it was! Another dinner gobbled with no leftovers!
6 (or more) thin chicken breasts, sliced/pounded thin
2 Tbs. butter
3 Tbsp. olive oil (extra virgin is best)
3/4 cup flour
1 tsp. kosher salt
1/4 tsp. ground black pepper
2 eggs
2 Tbs. water
3/4 cup matzo meal (this worked better than bread crumbs!)
2 Tbs. Old Bay Seasoning
Place the oil and butter in a large non-stick frying pan and turn heat to medium-high. Meanwhile, open each Perfect Portion pack to rinse and pat dry; place on a plate.
On 3 separate plates do the following:
- Mix flour, salt & pepper on 1st plate;
- Whisk the 2 eggs and water on 2nd plate;
- Finally, mix matzo meal and Old Bay Seasoning on 3rd plate. Line them up in that order across your counter next to the stove – it’s easier this way.
With a fork, pierce and pick-up one of the cutlets, dredge in the flour mixture on both sides – gently pat; then dip in the egg mixture coating both sides; finally, dredge in the matzo meal/Old Bay mix and press down gently on both sides to make sure it’s coated well. Do this with about 3-4 cutlets or as many will fit in the pan at a time.
Place in the the pan and cook on medium-high for about 5-6 minutes on each side – we like them crispy. If you make a couple of batches, you will want to add more butter and oil.
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They were amazingly delicious.
Wow this sounds really good. I never think to use Old Bay other than in a big pot of crab legs lol. I’ll have to give this a try. Thanks for the recipe!
Jackie