Butterfly the chicken breasts
Beat the eggs in a bowl
Mix turmeric, smoked paprika, and kosher salt together
Crush the matzos into fine crumbs (or use matzo meal and matzo farfel)
Dip butterflied chicken breasts in beaten eggs
Coat chicken with crushed matzo mixture
Heat vegetable oil in a skillet
Fry the matzo-coated chicken until golden brown
Chop the English cucumber and plum tomatoes
Combine cucumber, tomatoes, red onion, and garlic clove in a bowl
Whisk together lemon juice and olive oil
Pour dressing over vegetables
Add fresh dill, mint, and parsley
Season with kosher salt and freshly ground black pepper to taste
Serve matzo schnitzel with tomato cucumber salad
