Egyptian Chicken Panne (Breaded Fried Chicken Breasts)

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.

3. 3

   Squeeze the juice of lemon onto chicken slices.

4. 4

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

5. 5

   Add salt & pepper and cover with plastic wrap, put in refrigerator for at least an hour.

6. 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. 7

   Add oil in a large frying pan, not too much, just enough to cover bottom of each slice.

8. 8

   Fry until golden brown on each side.

* Per serving · 4 servings · Values may vary.

No additional tips available.