Panko Crusted Fried Chicken (Penne/Panne)

We always grew up enjoying bifteak – breaded and pan fried steak. However, my mother also makes it with chicken. On a more recent trip to Egypt, I saw it on the table, and got excited to see bifteak. I was quickly corrected – “You mean, Penne?” Um, what? Isn’t that pasta? Well, for Egyptians, somehow penne/panne means lightly breaded and pan-fried chicken. Anyway, these are so quick, and easy to make. I put them in pita pockets with cucumbers, labne and tomato. Also, if you cannot find the thinly sliced chicken at a good price, you can also buy chicken breast and cut it half, or just use chicken tenders.

Panko Crusted Fried Chicken (Penne/Panne)
Prep Time: 20 minutes
Cook Time: 10 minutes

1 lb thinly sliced chicken breast
1/2 tsp salt
1 tsp cumin powder
1/4 tsp garlic powder
1/2 tsp ground black pepper
1/2 tsp oregano
1 1/2 cup plain panko crumbs
olive oil
1 egg

(1) Place each individual chicken breast slice in between two pieces of saran wrap. Using a meat pounder or the back of a spoon) and lightly pound the chicken so that it is evenly thin.

(2) In a bowl, place the pounded chicken breasts, salt, cumin, garlic, pepper, and oregano. Put a dash of olive oil just to give some liquid for the marinade. Set aside for at least 10 minutes. You can also prepare this step the night before for a deeper flavor profile.

(3) In a bowl, beat one egg. In a separate plate, place the panko crumbs. Then, have a clean plate out as well. This should be in an assembly line.

(4) Dip each chicken breast into the egg, then into the panko crumbs. Shake off the excess crumbs, and place on a clean plate. Repeat for all of the chicken breasts.

(5) In a large saucepan, heat 1/4 cup of olive oil. Pan fry the chicken for approximately 4 minutes per side – the meat is thin, so it should cook quickly.

(6) Serve warm – eat alone, in a sandwich, as snack, with rice, with anything, really! Enjoy!