Gluten-Free Matzah Meal Chicken Milanese

• 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.