Name: Crispy Egyptian Chicken Pané
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 حصص
Cuisine: Egyptian
Ingredients: 600 g Chicken breast fillets; 0.5 cup Onion water; 1 tbsp Lemon juice; 2 tbsp Plain yogurt; 1 tsp Salt; 0.5 tsp Black pepper; 0.5 tsp Paprika; 0.5 tsp Garlic powder; 0.5 cup All-purpose flour; 2 piece Egg; 1.5 cup Fine breadcrumbs; 2 cup Vegetable oil

Instructions

Prepare the marinade

In a deep bowl, mix the onion water, lemon juice, yogurt, salt, black pepper, paprika, and garlic powder until the marinade is fully combined. · 3 min
Marinate the chicken

Add the chicken cutlets to the marinade and make sure they are well coated on both sides, then let them marinate in the refrigerator for at least 20 minutes. · 20 min
Set up the breading station

Set up three deep dishes: the first for flour, the second for the eggs beaten with milk, and the third for the breadcrumbs. · 2 min
Bread the cutlets

Dredge each chicken cutlet first in flour and shake off the excess, then dip in the egg wash, and finally coat in breadcrumbs, pressing firmly with the palm of your hand to set the crust. · 5 min
Chill the cutlets

Place the breaded cutlets in the refrigerator for 15 minutes so the outer layer sets and does not fall off during frying. · 15 min
Fry and serve

Heat the oil over medium heat, then fry the pané cutlets for 3 to 4 minutes per side until they turn a beautiful golden color and become distinctly crispy, then drain them on a wire rack. · 8 min

Nutrition / serving

430

cal

protein g

26.5

carbs g

15.5

fat g

Chef's tips

Make sure to use only onion water without the onion pulp so it does not burn in the oil, press the breadcrumbs firmly, and chill the cutlets before frying to ensure the crust adheres completely.