Traditional Egyptian Dinner: Pasta & Chicken Cutlets

Egyptian Pasta & Chicken Cutlets

A traditional Egyptian dinner of pasta with chicken benne is the kind of comforting, home-cooked meal many Egyptians grew up eating. The pasta, often ditalini, is tossed in a rich tomato sauce seasoned with warm spices like coriander and cumin, creating a simple yet deeply flavorful base. Chicken benne, meaning “chicken cutlets,” is made from thinly sliced chicken breast fillets, marinated in spices, breaded, and shallow-fried until golden brown. Served side by side, the crispy chicken and saucy pasta make a satisfying combination that is both hearty and full of nostalgia.

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Ingredients

(Seasonings should be added to taste.)

For the Chicken Marinade:

• 2 chicken breast fillets

• juice of one lemon

• smoked paprika

• ground coriander

• ground cumin

• sea salt

• black pepper

For the Tomato Sauce:

• olive oil

• one yellow onion

• 6 garlic cloves

• 8 tomatoes

• 1 tablespoon tomato paste

• ground coriander

• ground cumin

• sea salt

• black pepper

• approximately one cup water

For the Pasta:

• 8 ounces ditalini pasta

• water

• sea salt

For the Breading:

• ½ cup flour

• smoked paprika

• ground coriander

• ground cumin

• sea salt

• black pepper

• 4 eggs

• bread crumbs

For Garnish:

• fresh parsley, chopped

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Instructions

Preparing the Chicken

Start this recipe by slicing chicken breast fillets into thin pieces lengthwise. Then tenderize the chicken until it’s nice and even. Transfer the tenderized fillets to a bowl and season with fresh lemon juice, smoked paprika, ground coriander, ground cumin, sea salt, and black pepper. Mix everything really well. Cover the seasoned chicken and let it marinate while you work on the pasta sauce.

Making the Pasta Sauce

In a pot, fry diced onions with minced garlic in olive oil until they begin to brown and become fragrant. Add diced tomatoes along with tomato paste, then season with ground coriander, ground cumin, sea salt, and black pepper. Stir everything well and let it cook for about five to seven minutes before adding a splash of water. Use an immersion blender to smooth out the sauce until it’s silky. Let it simmer and reduce until thickened.

Cooking the Pasta

Bring a pot of water to a boil and add a generous pinch of sea salt. Drop in the ditalini pasta and cook for about eight minutes. Once cooked, add the pasta to the tomato sauce along with a bit of pasta water to bring everything together.

Breading the Chicken

Prepare three bowls: one with flour seasoned just like the chicken, another with beaten eggs, and the last with bread crumbs. Lightly coat each chicken fillet in the seasoned flour, shaking off any excess. Dip into the beaten eggs, then press firmly into the bread crumbs so they stick well.

Frying the Chicken

In a large skillet, heat a neutral oil over medium heat for shallow frying. Cook the chicken for a few minutes per side, flipping only once, until golden brown and crispy.

Serving

To serve this traditional Egyptian dinner, plate the pasta alongside the fried chicken and garnish with fresh parsley. Enjoy immediately while it’s hot and crispy.