Longhorn Steakhouse Parmesan Chicken Recipe

Ingredients

• 4 boneless skinless chicken breasts
• 1 cup bread crumbs
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup all-purpose flour
• 2 large eggs
• 1/4 cup milk
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil

Instructions

1. 1

   Prepare the chicken: Begin by pounding the 4 boneless skinless chicken breasts to an even thickness for uniform cooking. This ensures the chicken cooks evenly without drying out.

2. 2

   Mix the coating: In a shallow bowl, combine 1 cup bread crumbs, 1 cup grated Parmesan cheese, 1 cup shredded mozzarella cheese, 1 teaspoon Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir to evenly distribute the seasonings and cheeses.

3. 3

   Set up dredging station: Place 1/2 cup all-purpose flour in one shallow dish. In a second shallow dish, whisk together 2 large eggs, 1/4 cup milk, and the minced garlic.

4. 4

   Coat the chicken: Dredge each chicken breast first in the flour, shaking off excess. Next, dip it into the egg and milk mixture, making sure it is well coated. Finally, press the chicken into the breadcrumb and cheese mixture, ensuring a thorough, even coating on all sides.

5. 5

   Heat the oil: In a large skillet, heat 2 tablespoons olive oil over medium heat until shimmering but not smoking, preparing it for frying.

6. 6

   Cook the chicken: Carefully place the coated chicken breasts in the hot skillet. Fry for about 5-6 minutes on each side, or until the crust is golden brown and the chicken is cooked through (internal temperature reaches 165°F/74°C).

7. 7

   Rest and serve: Remove the chicken from the skillet and let it rest for a few minutes to allow juices to redistribute. Serve hot for a crispy, cheesy, and flavorful chicken dish reminiscent of Longhorn Steakhouse’s signature Parmesan Chicken.