Traditional Egyptian Dinner: Pasta & Chicken Cutlets

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TRADITIONAL EGYPTIAN DINNER | PASTA & CHICKEN CUTLETS

Yield 4

Prep time

25 Min

Cook time

45 Min

Total time

1 H & 10 M

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

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

Instructions

Prepare the Chicken:

1. Slice 2 chicken breast fillets lengthwise into thin pieces.
2. Tenderize the chicken until even in thickness.
3. Transfer chicken to a bowl and season with juice of 1 lemon, smoked paprika, ground coriander, ground cumin, sea salt, and black pepper.
4. Mix thoroughly, cover, and let the chicken marinate while preparing the tomato sauce.

Prepare the Tomato Sauce:

1. Heat olive oil in a pot and fry 1 diced yellow onion with 6 minced garlic cloves until fragrant and lightly browned.
2. Add 8 diced tomatoes and 1 tablespoon tomato paste.
3. Season with ground coriander, ground cumin, sea salt, and black pepper.
4. Stir well and cook for 5–7 minutes.
5. Pour in approximately 1 cup water and blend with an immersion blender until smooth.
6. Simmer until the sauce thickens.

Cook the Pasta:

1. Bring a pot of water to a boil and season with sea salt.
2. Cook 8 ounces ditalini pasta for about 8 minutes until tender.
3. Drain and add the pasta directly into the tomato sauce.
4. Mix in a splash of pasta water to help combine and coat the pasta.

Bread the Chicken:

1. Set up three bowls: ½ cup flour seasoned with the same seasonings used earlier on the chicken; 4 beaten eggs; and bread crumbs.
2. Coat each marinated chicken piece in the seasoned flour, shaking off excess.
3. Dip into the beaten eggs.
4. Press into bread crumbs until fully coated.

Fry the Chicken:

1. Heat neutral oil in a large skillet over medium heat.
2. Fry the breaded chicken for a few minutes per side until golden brown and crispy.
3. Flip once to ensure even cooking.

Serve:

1. Plate the pasta with the tomato sauce.
2. Add the crispy fried chicken on the side or on top.
3. Garnish with fresh chopped parsley.

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