Ingredients:

  • 1 lb (450g) ground chicken breast
  • 1/2 cup (60g) Panko breadcrumbs
  • 1 large (50g) egg, beaten
  • 1/4 cup (30g) grated Parmesan cheese
  • 2 tbsp (8g) fresh parsley, minced
  • 1 tsp (3g) garlic powder
  • 1 tsp (3g) onion powder
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 2 tbsp (30ml) neutral oil
  • 1/4 cup (30g) all-purpose flour

Instructions:

  1. In a large bowl, combine the ground chicken, Panko breadcrumbs, beaten egg, Parmesan cheese, minced parsley, garlic powder, onion powder, salt, and black pepper. Mix with a spoon or hands just until combined; do not overwork the meat.
  2. Divide the mixture into 4 equal portions. Shape each portion into a disc roughly 3/4 inch (2cm) thick.
  3. Lightly dust each patty with all-purpose flour, shaking off any excess to ensure a thin coating.
  4. For the stovetop method: Heat neutral oil in a non-stick skillet over medium-high heat until shimmering. Place patties in the pan and cook undisturbed for 4-5 minutes per side until deep golden brown and the internal temperature reaches 165°F (74°C).
  5. For the air fryer method: Arrange patties in a single layer at 375°F (190°C). Cook for 12-15 minutes, flipping halfway through, until edges are crisp and the internal temperature reaches 165°F (74°C).