lemon wedges parsley sprigs In a large bowl, whisk together cinnamon, garlic, lemon juice, olive oil, salt and pepper. Add chicken and toss to coat thoroughly. Cover and marinate 2-3 hours in refrigerator, turning chicken occasionally. Spread 1 cup matzah meal on a large sheet of wax paper or a plate. Season with salt and pepper. Beat eggs in a bowl with a few drops of water, Dredge cutlets with matzah meal, rubbing it lightly into chicken. Heat ½ cup olive oil in a frying pan over medium heat, shake each cutlet then coat with egg. Slip quickly into the frying pan. Slip a piece of celery between cutlets as they fry. Turn in 2-3 minutes and sauté 2-3 minutes or until cooked through.