Parmesan Crusted Chicken
This Parmesan Crusted Chicken is a game-changer—golden, juicy, and packed with umami depth from fish sauce and garlic.
Servings: 4 servings
Calories: 420kcal
Equipment
- Large Non-Stick Skillet
- Mixing Bowl
- Plates
Ingredients
Ingredients
- 2 pieces Chicken breast fillets sliced horizontally into 4 thin pieces
- 2 tbsp Fish sauce for umami-rich marination
- to taste Ground pepper
- ½ cup Grated Parmesan the star of the crust
- ¾ cup Panko breadcrumbs for extra crunch
- 3-4 tbsp Chopped parsley fresh herb brightness
- 1 piece Egg binding agent for the crust
- 3 cloves Garlic crushed for aromatic depth
- ⅛ cup Flour for the initial coating
- as needed Oil for frying vegetable or canola works best
Instructions
- Slice each chicken breast horizontally to create 4 thin fillets.
- In a bowl, marinate chicken with fish sauce and ground pepper for at least 30 minutes.
- Prepare 3 plates: one with flour, one with beaten egg mixed with garlic, and one with Parmesan, Panko, and parsley.
- Dredge each chicken piece in flour, then egg, then press firmly into the Parmesan-Panko mixture.
- Heat oil in a non-stick skillet over medium-high heat.
- Fry chicken 3–4 minutes per side until golden and crispy. Avoid flipping too soon.
- Serve immediately while hot and crispy.
Notes
For a lighter version, bake at 400°F (200°C) for 20–25 minutes. Leftovers keep 3 days in the fridge. Reheat in oven for best texture.
Nutrition
Calories: 420kcal | Fat: 24g