Traditional Egyptian Dinner: Pasta & Chicken Cutlets | The Egyptian Cook

chicken breast

🥗Healthier: turkey breast

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more affordable.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheese blend

Nutritional yeast offers a cheesy flavor with fewer calories.

Slice chicken breast fillets into thinner fillets lengthwise.

Tenderize the chicken fillets.

Transfer the tenderized chicken fillets to a bowl.

Season chicken with fresh lemon juice, smoked paprika, ground coriander, ground cumin, sea salt, and black pepper.

Mix the chicken well to combine the seasonings.

Cover the seasoned chicken and let it marinate.

Fry diced onions and minced garlic in olive oil until browned and fragrant.

Add diced tomatoes and tomato paste to the skillet.

Season the mixture with ground coriander, ground cumin, sea salt, and black pepper.

Mix well and let it cook for 5 to 7 minutes, adding a splash of water.

Use an immersion blender to smooth the tomato sauce.

Let the tomato sauce simmer until it thickens.

Cook ditalini pasta in boiling salted water for about 8 minutes.

Add the cooked ditalini pasta to the tomato sauce along with some pasta water.

Prepare three bowls: one with flour and the same seasonings used on the chicken, one with beaten eggs, and one with bread crumbs.

Lightly coat the marinated chicken in flour, shaking off excess.

Dip the chicken in the beaten eggs.

Press the chicken into the bread crumbs to coat well.

Shallow fry the chicken in neutral oil for a few minutes per side until golden brown and crispy, flipping only once.

Serve the pasta alongside the fried chicken, garnished with fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens