Egyptian Chicken Panne (Breaded Fried Chicken Breasts)

READY IN: 1hr 10mins




  • 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.