Egyptian Chicken Panne (Breaded Fried Chicken Breasts)

Ingredient

-         5 boneless skinless chicken breasts

-         1 cup fine breadcrumbs (you may use more or less)

-         Vegetable oil

-         1 lemon, juice of

-         1 small onion (grated into liquid)

-         Salt and  pepper

Directions

-         Take and slice of chicken breasts into thinner slices. (Using a sharp knife and holding one hand on top of breast slice across horizontally 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 equally blend 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. Keep doing this until all chicken is breaded, set each slice on a plate.

-         Add a little oil in a sizeable frying pan, enough to cover bottom of each slice.

-         Fry until golden brown on each side.

Your meal is ready… SERVE!

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