Gluten-Free Matzah Meal Chicken Milanese

1. 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.