• 2 chicken breast fillet
  • 2 tablespoons fish sauce
  • ground pepper
  • 1/2 cup grated parmesan
  • 3/4 cup Panko breadcrumbs
  • 34 tablespoons parsley (chopped)
  • 1 egg
  • 3 cloves garlic – crushed finely
  • 1/8 cup flour
  • oil – for frying


  • Cut each breast fillet in half horizontally to make 4 thin pieces.
  • Marinade the breast fillet in fish sauce and pepper in a flat bowl for at least 30 minutes.
  • Beat egg and mix in the crushed garlic. Transfer to a shallow bowl or a plate.
  • Combine parmesan, Panko breadcrumbs and chopped parsley in a shallow bowl or a plate.
  • Pour flour and spread evenly on a plate.
  • Coat a chicken fillet with flour shaking off excess then dredge both sides in egg, then place on top of the parmesan mix. Press firmly to completely cover the surfaces then turn and press again.. Repeat with remaining chicken.
  • Heat oil in a large non-stick skillet over high heat. Fry each side for 3-4 minutes or until golden brown and crispy. Try not to move the chicken until the side is cooked.
  • Serve with your favorite side dish while still hot and crispy.