Step 1

Combine eggs, mustard or hot sauce, and water in a large bowl. Combine matzah meal, almond meal, sesame seeds (if using), parsley, paprika, salt, and pepper in another large bowl.

Step 2

Dredge each chicken cutlet into egg mixture, then into matzah meal mixture, pressing down to ensure the entire piece is covered. Lay flat on a plate or baking sheet.

Step 3

Pour oil into large sauté pan to about 1-1 ½ inches high over medium-high heat.

Step 4

Fry chicken cutlets in batches, 2-3 at a time, until golden on each side. Depending on thickness of chicken, around 3 minutes each side. Take care not to overcrowd the pan or chicken will not cook properly.

Step 5

Remove from pan and allow to cool on a wire rack.

Step 6

While chicken is still hot from pan, sprinkle each cutlet with additional pinch of salt.