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As Passover continues, we’re embracing the traditional restriction of not eating leavened bread with a modern twist – our Gluten-Free Matzah Meal Chicken Milanese is Passover Perfection. My chicken Milanese is a family favorite. No need to suffer, just adapt with a little creativity. Join us as we explore the delicious world of adaptive Passover cooking and share our flavorful twist on this beloved Italian favorite.
Jump to RecipeAdapting to Passover Traditions:
Passover comes with a number of dietary restrictions, including the avoidance of leavened bread. With the use of matzah meal – a staple ingredient during Passover – we’re able to create a version of Chicken Milanese that’s both delicious and appropriate for the holiday.
Crispy and Flavorful Coating:
We make our own matzah meal by throwing gluten free matzah into the food processor to crush into little bits. It was blended into something that resembles panko crumbs. In so doing, our gluten-free breadcrumbs for our Chicken Milanese has a crispy crust that’s sure to impress. The matzah meal adds a unique texture and would be great to use any time of year.
Tender and Juicy Chicken:
To ensure that our Chicken Milanese is as tender and juicy as possible, we start with high-quality organic chicken breasts that are pounded to an even thickness. This not only ensures even cooking but also helps the chicken cook more quickly, resulting in a perfectly golden crust and succulent interior. My other trick in cooking my Milanese is to just crisp it up in a pan with a shallow fry and finish it in a 275 degree oven for 10 – 12 minutes. This trick is a great workaround for getting a good cook on the chicken with out burning the exterior.
Other Milanese recipes from the blog:
GLUTEN-FREE BREADED CHICKEN MILANESE
GLUTEN-FREE CAJUN CHICKEN MILANESE
Serving Suggestions:
Serve our Gluten-Free Matzah Meal Chicken Milanese with a mound of arugula and a squeeze of fresh lemon juice. I always top the Milanese with arugula for my wife and daughter. I paired my Milanese with a red quinoa salad dressed with a tangy sherry balsamic vinaigrette and some roasted carrots in the same vinaigrette.
A Modern Twist on Tradition:
While Chicken Milanese may have its roots in Italian cuisine, our gluten-free adaptation proves that classic recipes can be deliciously reinvented to suit dietary restrictions and preferences. By embracing the ingredients of Passover, we’re still able to create a dish that’s both respectful of tradition and bursting with crispy crunch.
Conclusion:
Gluten-Free Matzah Meal Chicken Milanese is more than just a dish – it’s a celebration of tradition, creativity, and the joy of Passover cooking. With its crispy coating and tender chicken, it’s sure to become a new favorite at your Passover table. So why the bread restriction continues, gather your loved ones, break out the matzah meal, and let the deliciousness begin. Chag Sameach!
Cooking the chicken milanese
The Gluten-Free Matzah Meal Chicken Milanese plated
Gluten-Free Matzah Meal Chicken Milanese
The dietary restrictions associated with Passover are the reason for the adaptation in my Gluten-free Matzah Meal Chicken Milanese.
Ingredients
Chicken Milanese
- 3 Whole Chicken Breasts cut in half
- 2 Cups GF Matzah
- 2 Tsp Ground sea salt
- 2 Tsp Ground black pepper
- 3 Whole Eggs
- 1/4 – 1/2 Cup Vegetable Oil
Matzah Breadcrumbs
- 7 Sheets Gluten-free matzah
Instructions
Gluten-Free Matzah Meal Chicken Milanese
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Begin by grinding the matzah sheets in a food processor. Move to your dredging station. Set aside.
Cut your chicken breasts in half. Then, using a mallet pound them to about a quarter of an inch thick. Salt and pepper both sides of the chicken. Set aside.
Next set up your dredging stations. Beat the eggs and put in a shallow dish. Add the gluten-free matzah meal to another shallow dish. Take the chicken through the eggs and let the excess drizzle off. Next, add it to the gluten-free matzah breading pressing down to make sure it adheres. Place in the fridge for 30 minutes.
Remove the chicken from the fridge for 5 – 10 minutes. Heat a non-stick skillet on medium high heat and add the oil. Warm until it reaches a temperature of 325 – 350 degrees. Add two pieces of chicken and cook for 2 minutes per side. Remove to a mesh tray and let drain. Finish making the rest of the chicken fillets.
Move the chicken to a baking tray and finish the cooking process in a 275 degree oven for 10 – 12 minutes. Serve the Chicken Milanese topped with arugula for your wife and with my red quinoa salad and roasted carrots for yourself.
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