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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%
detailed view... how is this calculated?

Egyptian Chicken Panne (Breaded Fried Chicken Breasts)

Recipe #201246 | 1¼ hours | 1 hour prep | add private note

⁽¹³⁾ RATE IT NOW Print Recipe

By: cooking in cairo...
Dec 20, 2006

This is the perfect chicken dish for any occasion. Super easy and prep time includes marinating. As far as breading, many people make this by first dipping in flour, then in egg, then into bread crumbs, which does give a nice thick crust, but my recipe omits the egg and flour, using just bread crumbs, and they come out super crunchy and just as delicious! A friend of mine here in Cairo also omits the onion and marinates in garlic instead, I like the onion, but you could try garlic too. These go well with any pasta dish or rice. They make excellent leftovers for a delicious sandwich with tomato and mayo, that is if you have any left over! Enjoy!

SERVES 6 (change servings and units)

Ingredients

4 boneless skinless chicken breasts
1 lemon, juice of
1 small onion (grated into liquid)
salt & pepper
1 cup fine breadcrumb (you may use more or less)
oil (for frying)

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: Messy Kitchen Maid

On Aug 2, 2009

This has very nice flavor,and the onion does not overpower.My son really liked it also and he's not a chicken fan so that really says something. Thanks Candace

0 people found this review helpful

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From: Chef #1196270

On Apr 21, 2009

My husband raved about this chicken. Claimed it is the best he has ever had. It was easy to make but a bit painful with the onions (my eyes are still burning ) Overall a great recipe and will be served again in the near future.

0 people found this review helpful

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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!

7 people found this review helpful

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From: chickenconnoisseur

On Aug 20, 2008

This is amazing! I used to live in Egypt, where I had a long-time affair with Chicken Panne Sandwiches. When I came back to the states, I tried to make them myself, but always felt something was missing. But not anymore!!! Oh, thank you for sharing!!! I followed the recipe almost exactly. To help liquify the onion, I added the lemon juice to the processor. And after I breaded the chicken, I gently pressed the crumbs to make the coating more firm. I still can't get over how delicious it was! mmm...I think I will make another batch and individually freeze them...mmmm.*drools*

1 person found this review helpful

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