Egyptian Chicken PanéEgyptian
PlateMap recipe · #132

Egyptian Chicken Pané

Thin chicken escalopes seasoned with garlic, lemon and paprika, coated in breadcrumbs and fried until golden. The Egyptian home pané that children ask for.

50minutes
4Servings
easyDifficulty
Jump to ingredients & method
Execution guide

Method

Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.

Shows the steps one at a time, with a timer for each timed step.

0 / 5done
Set up your tools

Heavy skillet, Tongs and thermometer, Sharp knife and board

Before the heat goes on

Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.

  1. 01

    Slicing

    10 minutes

    Slice the chicken breast horizontally into thin escalopes and pound them to an even 1 cm thickness.

    Success cue

    Even, thin escalopes.

  2. 02

    Seasoning

    20 minutes

    Season the chicken with the crushed garlic, lemon juice, paprika, salt and black pepper and leave it for 20 minutes.

    Success cue

    The chicken is coated on both sides.

    Watch out

    Keep raw chicken in the fridge and wash everything it touched.

  3. 03

    Coating

    10 minutes

    Set out three plates: the flour, the eggs beaten with a pinch of salt, and the breadcrumbs. Coat the chicken in flour, then egg, then breadcrumbs, pressing well.

    Success cue

    An even crumb coat with no bare spots.

  4. 04

    Frying

    10 minutesMedium heat

    Heat the frying oil in a wide pan over medium heat and fry the chicken for 3 to 4 minutes per side, until golden and the center reaches 74°C.

    Success cue

    Deep golden crumbs on both sides.

    Watch out

    Chicken must reach 74°C in the thickest part.

  5. 05

    Draining

    2 minutes

    Drain on a rack for 2 minutes and serve hot.

    Success cue

    Crisp coating with no pooled oil.

PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.

Cooking tips

Extra tip

Seasoning the chicken itself, not only the crumbs, is what makes Egyptian pané taste of garlic and lemon in every bite.

  • • Pound the chicken evenly so it cooks through before the crumbs burn.
  • • Chill the coated pieces for 10 minutes so the crumbs stay on in the pan.

Common mistakes

  • • Frying on high heat, so the outside burns before the chicken cooks.
  • • Skipping the flour, so the egg and crumbs slide off.

Serving ideasServe with fries, a green salad or macarona béchamel.

Potential allergens

Wheat / gluten, Egg

Compound ingredients vary by product; check labels and possible cross-contact.

Frequently Asked Questions

Can I bake it instead of frying?

Yes. Spray it with oil and bake at 220°C for 15 to 18 minutes, turning once, until the center reaches 74°C.

Can I freeze it?

Yes. Freeze the coated, uncooked pieces on a tray, then bag them for up to 2 months and fry from frozen for 1 minute longer per side.

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