Description
This recipe for Longhorn Steakhouse Parmesan Chicken offers a delightful and savory experience with tender chicken coated in a crispy Parmesan crust. It’s an easy-to-prepare dish perfect for family dinners or any occasion.
Ingredients
- 2 large boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs (preferably Italian-style)
- 2 large eggs, beaten
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Olive oil (for frying)
Instructions
- Preheat your oven to 400°F (200°C).
- Place chicken breasts between two pieces of plastic wrap and pound them to an even thickness of about ½ inch.
- In a shallow dish, mix breadcrumbs, garlic powder, onion powder, paprika, salt, and pepper. In another bowl, beat the eggs.
- Dip each chicken breast first in the beaten eggs, then coat in the breadcrumb mixture, pressing to adhere.
- Heat sufficient olive oil in a skillet over medium heat until shimmering.
- Pan-fry the breaded chicken breasts for 4-5 minutes on each side until golden brown.
- Transfer the pan-fried chicken to a greased baking dish.
- Bake in the preheated oven for 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Remove from the oven and let the chicken rest for a few minutes.
- Garnish with chopped fresh parsley before serving.
Notes
- Use fresh ingredients for enhanced flavor.
- Adjust seasoning to your taste.
- Allow chicken to rest after baking for juiciness.
- Experiment with different breadcrumb textures for variation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-fried then Baked
- Cuisine: American Italian
Nutrition
- Serving Size: 1 breast
- Calories: 420 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 20g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: 35g
- Cholesterol: N/A
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