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Egyptian Chicken Panne (Breaded Fried Chicken Breasts)
Ingredients
Directions
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
Put slices into glass mixing bowl or dish.3
Squeeze the juice of lemon onto chicken slices.4
Add the onion liquid (you can achieve liquid by blending onion in a blender or food processor).5
Add salt & pepper and cover with plastic wrap, put in refrigerator for at least an hour.6
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. (I sometimes bread ahead of time, putting breaded slices into refrigerator until ready to fry, seems the coating stays alittle better this way.).7
Add oil in a large frying pan, not too much, just enough to cover bottom of each slice.8
Fry until golden brown on each side.
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Featured Reviews for This Recipe
From: WW Girl
On Apr 21, 2008
I was worried the onion would overpower the chicken, but it did not. I could taste the lemon and the onion beautifully. It was great!
From: Grace-AK
On Jan 31, 2008
My family loved this! I had to make changes: I only had garlic and italian seasoned breadcrumbs. I dipped in breadcrumbs and then eggs. Was so easy and so delish! I'll definately make this again and again! I served with mashed potatoes and steamed broccoli.
From: Chef #344321
On Apr 27, 2007
I should have commented a while ago on this recipe. This is THE BEST tasting Chicken I have EVER had. The pieces are moist, flavorful, and tender while the outside is wonderfully crispy! I make this just as the recipe says, no substitutions. My family has some really picky eaters, and even one who HATES onions. Let me say, there are no leftovers! Do not hesitate to try this recipe, you will not be disappointed by the results! Thank You for this wonderful recipe!
From: Sirpezy
On Oct 9, 2007
I had to try this recipe even though I really dislike handling raw meat. But I'm very glad I tried it, it was delicious! I went ahead & did the flour, egg & breadcrumbs. The only thing I would try to do next time is slice the meat even thinner. When both sides were perfectly golden the chicken wasn't done, probably I cooked it too high. But nonetheless they were great, I luuuved the onion flavor. Thanks for sharing!
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (116g) Recipe makes 6 servings |
||
| Calories 164 | ||
| Calories from Fat 17 | (10%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.9g | 2% | |
| Saturated Fat 0.5g | 2% | |
| Monounsaturated Fat 0.4g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 45mg | 15% | |
| Sodium 183mg | 7% | |
| Potassium 262mg | 7% | |
| Total Carbohydrate 14.8g | 4% | |
| Dietary Fiber 1.0g | 4% | |
| Sugars 1.8g | ||
| Protein 20.7g | 41% | |
| Vitamin A 18mcg | 0% | |
| Vitamin B6 0.5mg | 23% | |
| Vitamin B12 0.4mcg | 6% | |
| Vitamin C 5mg | 8% | |
| Vitamin E 0mcg | 0% | |
| Calcium 44mg | 4% | |
| Iron 1mg | 8% | |
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