Egyptian Fried Chicken Cutlets | Chicken Pané

Egyptian Fried Chicken Cutlets | Chicken Pané

Egyptian fried chicken is a crispy, flavorful dish that is marinated with a blend of warm spices, then coated in a perfectly seasoned crust before being fried to golden perfection. The combination of paprika, coriander, and cumin infuses the chicken with rich, aromatic flavors, while the crispy bread crumb coating adds a satisfying crunch. This dish is a favorite in Egyptian homes, offering a delicious balance of tender, juicy chicken with a bold and well-seasoned crust.

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Ingredients

(Seasonings should be added to taste.)

For the Chicken Marinade:

• 2 chicken breasts

• olive oil

• juice of 1 lemon

• paprika

• ground coriander

• ground cumin

• sea salt

• black pepper

For the Breading:

• ½ cup flour

• 4 egg

• ¼ cup bread crumbs

For Frying and Garnish:

• canola oil (for frying)

• fresh parsley (for garnish)

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Instructions

Preparing the Chicken

Start by slicing the chicken breasts into thin fillets, aiming for 3-4 fillets per breast. Use a meat mallet to tenderize each piece, ensuring even thickness for consistent cooking.

Marinating the Chicken

In a bowl, marinate the chicken fillets with olive oil, lemon juice, paprika, ground coriander, ground cumin, sea salt, and black pepper. Mix well to ensure each fillet is evenly coated. Let the chicken marinate for a few hours to absorb the flavors fully.

Preparing the Breading Stations

Set up three separate bowls for breading. The first bowl will contain flour, seasoned with the same spices used in the marinade, along with optional bread crumbs for extra texture. In the second bowl, whisk the eggs. The third bowl will be for bread crumbs.

Breading the Chicken

Take each marinated chicken fillet and first roll it in the seasoned flour, tapping off any excess. Next, dip it into the whisked eggs, making sure it's fully coated. Finally, press it firmly into the bread crumbs, ensuring an even and well-adhered layer. Tap off any excess before frying.

Frying to Perfection

Heat canola oil in a pan over medium-high heat. Shallow fry each breaded chicken fillet for about 3-4 minutes per side, flipping only once. The goal is to achieve a crispy golden-brown crust while keeping the inside tender and juicy.

Serving

Once fried, place the chicken on a paper towel to absorb any excess oil. Garnish with fresh parsley and serve immediately. In Egyptian culture, this crispy and flavorful fried chicken is often enjoyed alongside red sauce pasta, creating a delicious and comforting meal.