Wash and slice the chicken breasts into thin slices 1/2 inch thick and set aside

Pour milk and 1 tsp olive oil into a bowl and stir (this is your "egg wash" made egg free)

Pour 1 cup of panko onto a plate. Add the other 1/2 cup later if you need it.

Arrange the sliced chicken breasts, egg free wash, and panko in a line on a kitchen counter (like an assembly line) and have a 4th clean plate ready on the end.

Place a medium sized skillet on your stove top with 1 tbsp of olive oil and turn it on to medium heat so that it can get hot while you prepare the chicken.

Coat each chicken breast in the egg free wash and then place it on top of the panko crumbs, turning the chicken over twice to make sure it's fully coated.

Place each finished chicken breast slice on the clean plate you had set aside.

Repeat with the above steps until all of the chicken is washed and coated in panko crumbs.

Fill a medium sauce pan with 3 cups water, a small sauce pan with 2 cups water and bring to a boil (this will be used for your pasta and peas).

Fill a second small sauce pan with your GF pasta sauce and set to simmer so it can warm up while you cook.

Place the chicken onto the hot skillet, fitting as many as you can (with room to turn) onto the skillet. Cook for 3-5 minutes and turn over and cook for another 3-5 minutes. Repeat until the chicken is a nice golden brown and fully cooked.

Remove cooked chicken from the skillet and place onto a serving platter or dish.

Repeat until all of the chicken is cooked.

Meanwhile, when the water is boiling for your pasta, add the gluten free pasta. Follow the package instructions for cooking - ours usually takes 6 minutes.

Cook the peas for 4-6 minutes once water is boiling.

We serve it in individual bowls, with the pasta on the bottom, two tbsp of pasta sauce on top, and then the chicken cutlets are placed on top of that with the peas sprinkled on top.