I’d call this chicken fried steak recipe “Chicken Parmesan” but, apparently, the term chicken Parmesan is often used interchangeably with chicken parmigiana. So, since this dish has neither tomato sauce nor melted cheese topping, to avoid confusion, I’m naming it Parmesan-crusted chicken fried steak.
It’s chicken katsu with a twist. Chicken fillets are pounded to about a quarter inch thick. Instead of seasoning the chicken simply with salt and pepper, dried basil and oregano are added. And, instead of plain panko, the breading consists of panko plus Parmesan cheese.
Sounds good? It really goes way, way beyond sounding good. You should smell the burst of aroma as the combination of basil, oregano, Parmesan and chicken hits your nose. You should see the clear juices from the running out as you slice the fillet with your knife. And you should hear crunch as you bite into the chicken.
- Rinse the chicken thigh fillets and pat dry with paper towels.
- Lay a large sheet of cling wrap on the work surface and arrange the chicken fillets in a row about three inches apart. Cover the chicken with another sheet of cling wrap and pound with a mallet until each piece is uniformly about a quarter of an inch thick.
- Peel off the top sheet of cling wrap.
- Sprinkle the chicken with salt, pepper, dried basil and dried oregano. Cover with the top sheet of cling wrap once more and press to get all those seasonings and herbs into the meat.
- Meanwhile, place the flour, egg (or egg whites) and panko (with the Parmesan) in three separate bowls. Make sure to stir the panko and Parmesan well.
- Dredge each chicken fillet in flour. Shake off the excess.
- Coat each floured chicken fillet in egg.
- Coat the chicken fillets with the panko-Parmesan mixture.
- Heat the cooking oil. When hot, add the butter. Once melted, start frying the chicken fillets, in batches if necessary. Cook them over medium-high heat for four minutes per side.
- Serve the Parmesan-crusted chicken with steamed and buttered vegetables on the side.
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