Description
This Longhorn Steakhouse Parmesan Crusted Chicken recipe delivers a crispy, golden crust with a flavorful blend of Parmesan cheese, panko breadcrumbs, and Italian seasoning. The chicken breasts are perfectly sautéed to juicy tenderness, making a delicious and easy meal that’s perfect for dinner any night of the week.
Ingredients
Scale
Chicken
- 2 Boneless, skinless chicken breasts
- Salt, to taste
- Black pepper, to taste
Coating
- 1/2 cup All-purpose flour
- 1 large Egg, beaten
- 1/2 cup Freshly grated Parmesan cheese
- 3/4 cup Panko breadcrumbs
- 1 tsp Garlic powder
- 1 tsp Italian seasoning
- Salt, to taste
- Black pepper, to taste
For Cooking
- 2 tbsp Olive oil or butter, for sautéing
Instructions
- Prepare the Chicken: Flatten the chicken breasts to an even thickness using a meat mallet or rolling pin to ensure uniform cooking. Pat them dry with paper towels and season lightly with salt and pepper for enhanced flavor.
- Set Up Coating Stations: Arrange three shallow dishes: one with all-purpose flour, one with beaten egg, and one with a mixture of freshly grated Parmesan cheese, panko breadcrumbs, garlic powder, Italian seasoning, salt, and black pepper.
- Coat the Chicken: Dredge each chicken breast first in the flour, shaking off any excess. Then dip into the beaten egg to moisten, followed by firmly pressing into the Parmesan breadcrumb mixture to coat the chicken evenly and thoroughly.
- Sauté the Chicken: Heat olive oil or butter in a skillet over medium heat. Add the coated chicken breasts and cook for 4-5 minutes on each side until the crust turns a golden brown and the chicken is cooked through to an internal temperature of 165°F (74°C).
- Rest and Serve: Remove the cooked chicken from the skillet and allow it to rest for a few minutes to lock in the juices. Slice and serve garnished with fresh parsley or basil for a bright, fresh finish.
Notes
- Flattening chicken breasts ensures even cooking and prevents dryness.
- Use freshly grated Parmesan cheese for the best flavor and texture.
- Don’t overcrowd the pan; cook in batches if necessary to maintain crust crispness.
- Let the chicken rest after cooking to keep it juicy.
- Serve with a side of steamed vegetables or a light salad for a balanced meal.
