Add Garlic Powder (1 tablespoon), Paprika (1 tablespoon) and the Matzo Meal (1 cup) to a blender and blitz until the consistency of breadcrumbs.
Whisk the Egg (2) whites and add the Dried Tarragon (1 tablespoon) in a separate shallow dish.
Set up an assembly line in this order: egg white dish, matzo meal and then an empty plate. Season your Chicken Cutlet (1 pound) generously with Kosher Salt and Freshly Ground Black Pepper (to taste) Dip each cutlet into the egg white mixture first, coating both sides, then dip the chicken into the matzo meal. Place on the last plate and repeat with remaining chicken cutlets.
Heat Olive Oil (2 tablespoon) in a skillet over medium to medium-high heat. Add cutlets (you will probably need to cook in two rounds), placing them down in the skillet away from you to avoid splattering, and cook on each side for 2 to 3 minutes until the crust is golden brown and the chicken is cooked all the way through.
Remove to a clean plate and repeat frying process with remaining cutlets. Serve warm with sides of choice!