Ingredients:

  • 1/2 cup (50g) grated Parmesan cheese, finely grated
  • 1/4 cup (30g) breadcrumbs, plain (panko or regular)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried Italian herbs (or mixed herbs)
  • Salt and black pepper to taste
  • 2 large eggs
  • 1 tablespoon milk (any kind)
  • 4 (4-6 ounce/115-170g) tilapia fillets, skinless
  • 2 tablespoons (30ml) olive oil or vegetable oil
  • Lemon wedges, for serving (optional)

Instructions:

  1. In a shallow dish, combine Parmesan cheese, breadcrumbs, garlic powder, Italian herbs, salt, and pepper.
  2. In a separate shallow dish, whisk together the eggs and milk.
  3. Dip each tilapia fillet into the egg wash, ensuring it is fully coated. Then, immediately dredge it in the Parmesan mixture, pressing gently to adhere the coating.
  4. Heat the oil in a large skillet over medium heat. Carefully place the coated tilapia fillets in the hot skillet, ensuring not to overcrowd the pan.
  5. Cook for 4-5 minutes per side, or until the fish is cooked through and the Parmesan crust is golden brown and crispy. The internal temperature of the fish should reach 145°F (63°C).
  6. Remove the parmesan crusted tilapia from the skillet and serve immediately with lemon wedges (if desired).