Egyptian Chicken Panne (Breaded Fried Chicken Breasts)

Time

Prep 60 min · Cook 10 min · 70 min total

Difficulty

medium

1. 1

   Take and slice your chicken breasts into thinner slices. (Using a sharp knife, and holding one hand on top of breast, slice across horizontaly giving you a thinner sliced breast. So one breast should yield about 3 thinner pieces or so.).

2. 2

   Put slices into glass mixing bowl or dish. Squeeze the juice of lemon onto chicken slices.

3. 3

   Add the onion liquid (you can achieve liquid by blending onion in a blender or food processor).

4. 4

   Add salt & pepper and cover with plastic wrap, put in refrigerator for at least an hour. When ready to fry, take a slice and dip into bowl filled with bread crumbs. Do this until all chicken is breaded, setting each slice on a plate.

5. 5

   Add oil in a large frying pan, not too much, just enough to cover bottom of each slice. Fry until golden brown on each side.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.