Egyptian Chicken Panne Breaded Fried Chicken Breasts Recipes

EGYPTIAN CHICKEN PANNE (BREADED FRIED CHICKEN BREASTS)

Steps:

• 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.

EASY BREADED CHICKEN BREASTS

Steps:

• Preheat over to 350.
• Rinse chicken and pat dry.
• Crush corn flakes and french fried onions into very small pieces. Do not roll, you will want the mixture to be slighty chunky. Thourghly mix together the corn flakes and onions.
• Brush each chicken breast on the top and sides with the sandwich spread.
• Place chicken on a plate and cover with the crumb mixture, pressing down hard to stick. I do not coat the bottom - it becomes mushy.
• Place on baking sheet and cook 25 minutes.
• Remove chicken and drizzle with melted butter.
• Continue cooking 15-20 minutes or until done.