Thai-Style Chicken Parmigiana

Ingredients

While the original Chicken Parmigiana is typically breaded with Italian breadcrumbs and topped with marinara sauce and mozzarella cheese, this Thai adaptation adds a spicy Thai sauce and a crunchy coconut crust for a unique twist. The flavors are bolder and more vibrant, reflecting the aromatic spices and ingredients commonly found in Thai cuisine. We alse have the original recipe for Chicken Parmigiana, so you can check it out.

• 4 boneless, skinless chicken breasts (about 500g / 1.1 lb) 4 boneless, skinless chicken breasts (about 500g / 1.1 lb)
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 large eggs, beaten 2 large eggs, beaten
• 1 cup (100g) panko breadcrumbs 1 cup (100g) panko breadcrumbs
• 1 cup (80g) shredded coconut 1 cup (80g) shredded coconut
• 1/2 cup (120ml) Thai sweet chili sauce 1/2 cup (120ml) Thai sweet chili sauce
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons lime juice 2 tablespoons lime juice
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 15g (Saturated Fat: 8g)
• Carbohydrates: 30g (Sugar: 10g)
• Protein: 30g
• Fiber: 2g
• Salt: 2.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
2. 2.
   Place the flour, beaten eggs, and a mixture of panko breadcrumbs and shredded coconut in separate shallow bowls.
3. 3.
   Season the chicken breasts with salt and pepper. Dredge each chicken breast in flour, dip it into the beaten eggs, and then coat it with the breadcrumb and coconut mixture, pressing gently to adhere.
4. 4.
   Heat vegetable oil in a large skillet over medium heat. Cook the chicken breasts for about 3-4 minutes on each side until golden brown.
5. 5.
   In a small bowl, whisk together Thai sweet chili sauce, soy sauce, lime juice, and fish sauce.
6. 6.
   Transfer the partially cooked chicken breasts to the prepared baking sheet. Spoon the Thai sauce over each chicken breast, spreading it evenly.
7. 7.
   Bake in the preheated oven for 15-20 minutes or until the chicken is cooked through and the sauce is bubbly.
8. 8.
   Garnish with fresh cilantro leaves and serve with lime wedges.

Treat your ingredients with care...

• Chicken breasts — Pound the chicken breasts to an even thickness before breading to ensure they cook evenly.
• Thai sweet chili sauce — Adjust the amount of chili sauce according to your desired level of spiciness.
• Lime juice — Use fresh lime juice for the best flavor.
• Panko breadcrumbs — For extra crispiness, toast the panko breadcrumbs in a dry skillet before using.
• Shredded coconut — If you prefer a milder coconut flavor, use unsweetened shredded coconut.

Tips & Tricks

• For a healthier version, you can bake the breaded chicken instead of frying it.
• Serve the Thai-style Chicken Parmigiana with steamed jasmine rice or a side of stir-fried vegetables for a complete meal.
• If you can't find Thai sweet chili sauce, you can substitute it with a combination of sriracha sauce and honey.
• Customize the level of spiciness by adjusting the amount of Thai sweet chili sauce and adding fresh chili peppers if desired.
• Make sure to let the chicken rest for a few minutes before serving to allow the flavors to meld together.

Serving advice

Serve the Thai-Style Chicken Parmigiana hot, garnished with fresh cilantro leaves and lime wedges. It pairs well with steamed jasmine rice or a side of stir-fried vegetables.

Presentation advice

Arrange the Thai-Style Chicken Parmigiana on a platter, drizzle any remaining sauce over the top, and sprinkle with additional fresh cilantro leaves for an attractive presentation. Serve with lime wedges on the side for squeezing over the chicken.