Longhorn Steakhouse Parmesan Chicken
A delicious, oven-baked dish combining crispy breading and tender chicken, featuring a savory blend of Parmesan and mozzarella.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup bread crumbs
- 1 cup grated Parmesan cheese divided into two portions
- 1 cup shredded mozzarella cheese
- ½ cup all-purpose flour
- 2 large eggs
- ¼ cup milk
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Set up three shallow dishes: one for flour, one for the egg mixture, and one for the breadcrumb mixture.
- In the breadcrumb dish, mix together the bread crumbs, half of the Parmesan cheese, Italian seasoning, salt, and black pepper.
Coating the Chicken
- In the second dish, beat the eggs with the milk until well combined.
- Dredge each chicken breast in the flour first, ensuring it's coated evenly. Then dip it into the egg mixture, and finally into the breadcrumb mixture, pressing down lightly to ensure a good coating.
Cooking
- In a large skillet, heat the olive oil over medium heat.
- Add the coated chicken and cook for about 3-4 minutes on each side, or until they are golden brown.
- Once cooked, transfer the chicken to a baking dish.
Baking
- In a small bowl, mix the remaining Parmesan cheese with the mozzarella and minced garlic.
- Spread this mixture generously over the chicken in the baking dish.
- Bake in the oven for about 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
Notes
For serving, garnish with fresh herbs and pair with pasta or a simple salad. Leftovers can be stored for up to 3 days in the fridge. To reheat, use an oven to maintain crispiness.
