Longhorn Parmesan Chicken (Print Version)
Crispy golden-breaded chicken topped with a rich parmesan-mozzarella cheese blend, inspired by the Longhorn Steakhouse classic.
# Ingredients:
→ For the Chicken
01 -
4 boneless skinless chicken breasts
02 -
½ cup all-purpose flour
03 -
2 large eggs
04 -
¼ cup milk
05 -
1 cup Italian-style bread crumbs
06 -
1 teaspoon Italian seasoning
07 -
½ teaspoon salt
08 -
¼ teaspoon black pepper
09 -
2 tablespoons olive oil
→ For the Topping
10 -
1 cup grated Parmesan cheese
11 -
1 cup shredded mozzarella cheese
12 -
2 cloves garlic, minced
# Steps:
01 -
Preheat oven to 190°C (375°F).
02 -
Set up three separate bowls: first with flour, second with beaten eggs and milk whisked together, third with bread crumbs combined with Italian seasoning, salt, and pepper.
03 -
Dredge each chicken breast first in flour, then dip in the egg mixture, and finally coat evenly with the seasoned breadcrumb mixture, pressing gently to adhere.
04 -
Heat olive oil in a large skillet over medium-high heat. Cook chicken for 3-4 minutes per side until golden brown and crispy.
05 -
Transfer seared chicken to a baking dish. In a bowl, combine shredded mozzarella, remaining Parmesan, and minced garlic. Sprinkle cheese mixture evenly over each chicken breast.
06 -
Bake for 20-25 minutes, or until cheese is melted and bubbly and chicken reaches an internal temperature of 74°C (165°F).
07 -
Remove from oven and serve hot with your preferred accompaniments.
# Notes:
01 -
For extra crispiness, substitute regular bread crumbs with panko.
02 -
Add red pepper flakes for a spicy kick.
03 -
Serve with a side of pasta, roasted vegetables, or a fresh salad.
04 -
Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best texture retention.