Crispy Egyptian Chicken Panne
Discover the delightful flavors of Egypt with this Crispy Chicken Panne recipe. Perfectly marinated in a zesty lemon-onion mixture, these chicken breasts are transformed into a crunchy and flavorful dish that will impress at any gathering. Unlike traditional methods requiring flour and egg, this recipe uses only breadcrumbs to achieve an irresistibly crispy coating while keeping it simple and accessible. The marinated chicken is quick to prepare, making it an ideal option for lunch, snacks, or dinner. Serve it with your favorite pasta, rice, or make delicious sandwiches with fresh tomatoes and mayonnaise for the ultimate leftover treat. You're in for a delicious experience with this easy-to-follow recipe that showcases the vibrant essence of Egyptian cuisine!
N/A
Servings
200
Calories
7
Ingredients
Ingredients
Boneless skinless chicken breasts
4 (sliced into thinner cutlets)
Lemon
1 (juiced)
Small onion
1 (grated into liquid)
Salt
to taste
Black pepper
to taste
Fine breadcrumbs
1 cup
Oil
for frying (enough to cover bottom of pan)
Instructions
1
Begin by slicing the boneless, skinless chicken breasts into thinner cutlets for even cooking and superior crunchiness. Aim for approximately three slices per breast.
2
In a glass mixing bowl, combine the chicken slices with the juice of one lemon, ensuring each piece is well-covered.
3
Grate a small onion into a blender or food processor, blending it until it reaches a liquid consistency. Add this onion liquid to the chicken and season generously with salt and pepper.
4
Cover the bowl with plastic wrap and refrigerate for a minimum of one hour, allowing the flavors to meld and infuse into the chicken.
5
Once marinated, take each chicken slice and thoroughly coat it in breadcrumbs. Arrange the breaded slices on a separate plate, ensuring even coverage on all sides.
6
In a large frying pan, add just enough oil to cover the bottom. Heat the oil over medium heat.
7
Fry the chicken slices in the hot oil until they turn a beautiful golden brown, cooking for approximately 4-5 minutes on each side. Be sure to fry in batches if necessary to avoid overcrowding the pan.
8
Once cooked, drain the chicken slices on paper towels to remove any excess oil. Serve hot with your choice of sides or enjoy in a sandwich!
Nutrition Information
10g
Fat
10g
Carbs
20g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Crispy Egyptian Chicken Panne?
Crispy Egyptian Chicken Panne is a flavorful dish featuring chicken breasts marinated in a zesty lemon-onion mixture and coated in breadcrumbs for a crunchy finish.
How do I prepare the chicken for this recipe?
Slice boneless, skinless chicken breasts into thinner cutlets, aiming for approximately three slices per breast for even cooking.
What is in the marinade?
The marinade consists of lemon juice, grated onion liquid, salt, and black pepper.
How long should the chicken marinate?
The chicken should be covered and refrigerated for a minimum of one hour to allow the flavors to meld.
Does this recipe require flour and eggs?
No, this simplified Egyptian version uses only breadcrumbs for the coating, skipping the traditional flour and egg steps.
How do I prepare the onion?
Grate a small onion into a blender or food processor and blend until it reaches a liquid consistency.
What type of breadcrumbs are used?
The recipe calls for one cup of fine breadcrumbs to achieve an irresistibly crispy coating.
How should the chicken be coated?
Take each marinated chicken slice and thoroughly coat it in breadcrumbs on all sides.
What type of pan is best for frying?
A large frying pan with enough oil to cover the bottom is recommended.
What is the frying temperature?
Heat the oil over medium heat before adding the chicken slices.
How long do I fry each piece of chicken?
Fry the chicken for approximately 4-5 minutes on each side until they turn golden brown.
Should I fry all the chicken at once?
It is best to fry in batches if necessary to avoid overcrowding the pan.
What do I do with the chicken after frying?
Drain the fried chicken slices on paper towels to remove any excess oil.
How many calories are in a serving?
Each serving contains approximately 200 calories.
What is the protein content?
There are 20g of protein per serving.
How much fat is in this dish?
The dish contains 10g of fat per serving.
How many carbohydrates per serving?
There are 10g of carbohydrates per serving.
What can I serve with Egyptian Chicken Panne?
It pairs well with pasta, rice, or can be served in a sandwich with fresh tomatoes and mayonnaise.
Is this recipe suitable for lunch?
Yes, its quick preparation makes it an ideal option for lunch, snacks, or dinner.
What are the primary tags for this recipe?
Tags include chicken, fried chicken, Egyptian cuisine, easy recipe, lunch, snacks, and comfort food.
How many chicken breasts are needed?
The recipe requires 4 boneless skinless chicken breasts.
Can I use lime instead of lemon?
While the recipe calls for lemon for its specific zesty flavor, lime could be a substitute if lemon is unavailable.
What is the role of the onion liquid?
The onion liquid provides deep flavor to the meat without the texture of onion pieces interfering with the breadcrumb crust.
Is this recipe considered easy?
Yes, it is tagged as an easy recipe and a quick meal.
Can I make sandwiches with leftovers?
Yes, it is specifically recommended as a delicious sandwich filling for leftover treats.
How much salt and pepper should I use?
Season generously to taste during the marinade preparation.
Does the recipe contain fiber?
The nutritional data indicates no significant fiber content.
What is the total ingredient count?
There are 7 main ingredients required for this recipe.
How many servings does this make?
Based on 4 breasts sliced into 3 cutlets each, it typically serves 4 to 6 people.
What makes this 'Egyptian' style?
The specific combination of lemon and onion liquid marinade without flour or egg wash is a traditional Egyptian method for Chicken Panne.