Longhorn Steakhouse Parmesan Chicken
A delicious and comforting dish that combines crispy chicken with cheesy goodness, perfect for family dinners or gatherings.
Ingredients
Chicken & Coating
- 4 pieces chicken breasts, boneless skinless Use fresh for best flavor.
- 1 cup bread crumbs Gluten-free option available.
- 1 cup grated Parmesan cheese Split into two portions during cooking.
- 1 cup shredded mozzarella cheese Can substitute with provolone or a cheese blend.
- 1/2 cup all-purpose flour Use gluten-free flour for a gluten-free option.
- 2 large eggs Beaten for coating.
- 1/4 cup milk Mix with eggs.
Seasoning
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cooking
- 2 tablespoons olive oil For frying the chicken.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In one dish, mix the breadcrumbs, half of the grated Parmesan cheese, Italian seasoning, salt, and black pepper.
- In another bowl, beat the eggs and add the milk to create an egg mixture.
- Place the flour in a third dish.
Coating
- Take each chicken breast and dredge it in the flour. Dip it in the egg mixture, and then coat it with the breadcrumb mixture.
Cooking
- Heat olive oil in a skillet over medium heat. Cook the breaded chicken for 3-4 minutes on each side until golden brown.
- Transfer the cooked chicken to a baking dish.
Baking
- In a small bowl, combine the remaining Parmesan cheese with the mozzarella and minced garlic. Sprinkle this mixture on top of the chicken.
- Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through.
Notes
For a crispier coating, bake the chicken on a wire rack set over a baking sheet. Store leftovers in an airtight container for 3-4 days in the refrigerator or freeze for up to three months.