A delightful twist on the classic Egyptian chicken panne, offering a crispy and flavorful experience.
Slice the chicken breasts horizontally to create thinner pieces.
Ensure the slices are even for uniform cooking.
Place the chicken slices in a mixing bowl.
Use a glass or stainless steel bowl for better hygiene.
Blend the onion to extract its juice and pour it over the chicken.
Strain the onion juice to remove any pulp for a smoother marinade.
Add the lemon juice, salt, and pepper to the chicken and mix well.
Massage the marinade into the chicken for better flavor absorption.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour.
Marinating overnight enhances the flavor.
Mix breadcrumbs, paprika, and garlic powder in a shallow dish.
Combine thoroughly to ensure an even coating.
Coat each chicken slice in the breadcrumb mixture and set aside on a plate.
Press the breadcrumbs firmly onto the chicken for a better crust.
Heat oil in a frying pan over medium heat.
Ensure the oil is hot enough before adding the chicken to prevent sogginess.
Fry the chicken slices until golden brown on both sides.
Avoid overcrowding the pan to maintain the oil temperature.
Serve the chicken panne hot with your favorite sides.
Garnish with fresh parsley or lemon wedges for a vibrant presentation.
Continue in our app for the best experience
