4 skinless, boneless chicken breasts
4 large eggs
2 tablespoons Hawaij Spice Blend (see below)
2 cups matzo meal
2 teaspoons plus a pinch of kosher salt
1/4 cup canola oil
Slice each chicken breast in half horizontally and pound (with a mallet or the back of a heavy pan) to an even 1/4-inch thickness.
In a shallow baking dish, beat the eggs with the hawaij.
Place the chicken in the dish and turn to coat. Cover and refrigerate for 4 hours or up to overnight.
Place the matzo meal in a shallow dish and stir in the 2 teaspoons salt. Dredge the chicken in the matzo meal and set aside.