Egyptian Chicken Panne (Breaded Fried Chicken Breasts)
- Reviews 20
Ready In: 1 hr 10 mins
Serves: 6
Ingredients
- 4 boneless skinless chicken breasts
- 1 lemon, juice of
- 1 small onion (grated into liquid)
- salt & pepper
- 1 cup fine breadcrumbs (you may use more or less)
- oil (for frying)
Directions
- 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.).
- Put slices into glass mixing bowl or dish.
- Squeeze the juice of lemon onto chicken slices.
- Add the onion liquid (you can achieve liquid by blending onion in a blender or food processor).
- 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. (I sometimes bread ahead of time, putting breaded slices into refrigerator until ready to fry, seems the coating stays alittle better this way.).
- 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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off