ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pané Chicken With Sweet 'n' Spicy Red Pepper Sauce

Prep time 15 mins
Chill time 15 mins
Cook time 16 mins
Yield Makes 4 servings
Pané chicken is an easy entrée. Just pound the chicken thin, bread, and cook in a skillet. Drizzle the homemade sweet 'n' spicy red pepper sauce over the top.


  • 4 boneless, skinless chicken breasts
  • 1 cup fine, dry breadcrumbs
  • 1 teaspoon granulated garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon seasoned salt
  • 1 large egg
  • 2 tablespoons water
  • 1/2 cup vegetable oil
  • Sweet 'n' Spicy Red Pepper Sauce
  • Garnish: parsley sprigs

How to Make It

  1. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a rolling pin or flat side of a meat mallet. Set chicken aside.

    Pounding Chicken
  2. Combine breadcrumbs and next 3 ingredients in a shallow dish.

  3. Whisk together egg and 2 tablespoons water. Dip chicken in egg mixture; dredge in breadcrumb mixture. Arrange chicken in a single layer on a baking sheet; chill 15 minutes.

  4. Heat 1/4 cup oil in a 12-inch nonstick skillet over medium heat. Add 2 chicken breasts, and cook 4 minutes on each side or until done. Remove from skillet, and keep warm. Repeat procedure with remaining oil and chicken. Serve with Sweet 'n' Spicy Red Pepper Sauce. Garnish, if desired.