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To make Longhorn Steakhouse's Parmesan Crusted Chicken, gather these items: - 2 boneless, skinless chicken breasts - 1 cup panko breadcrumbs - 1/2 cup grated Parmesan cheese - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon dried Italian herbs (basil, oregano, thyme) - Salt and pepper to taste - 1/2 cup all-purpose flour - 2 large eggs - 2 tablespoons milk - Olive oil for frying

Longhorn Steakhouse's Parmesan Crusted Chicken

Craving a restaurant-quality meal at home? Discover how to make Longhorn Steakhouse's Parmesan Crusted Chicken with this easy-to-follow recipe! You'll learn the secret to the perfect crispy coating, essential cooking tips, and simple variations to elevate your dish. Perfect for impressing guests or enjoying a delicious night in, this chicken recipe is a guaranteed crowd-pleaser. Click through to explore the full recipe and savor the flavors!
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Ingredients
  

2 boneless, skinless chicken breasts

1 cup panko breadcrumbs

1/2 cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried Italian herbs (basil, oregano, thyme)

Salt and pepper to taste

1/2 cup all-purpose flour

2 large eggs

2 tablespoons milk

Olive oil for frying

Instructions
 

Prep Chicken: Place the chicken breasts between two sheets of plastic wrap. Use a meat mallet to pound them to an even thickness of about 1/2 inch. This helps ensure even cooking.

    Set Up Breading Stations: In one shallow dish, add the flour seasoned with salt and pepper. In another shallow dish, whisk the eggs and milk together. In a third dish, combine the panko breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, dried Italian herbs, and a pinch of salt and pepper.

      Bread the Chicken: First, dredge each chicken breast in the flour, shaking off the excess. Next, dip it into the egg mixture, and finally coat it with the panko and Parmesan mixture, pressing gently to adhere the crumbs evenly to the chicken.

        Cook the Chicken: In a large skillet, heat about 1/4 cup of olive oil over medium heat. Once the oil is hot, add the breaded chicken breasts. Cook for about 5-7 minutes on each side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F).

          Keep Warm: Once cooked, transfer the chicken to a paper towel-lined plate to absorb excess oil. If preparing in advance, you can place the chicken in a warm oven (around 200°F) while you finish cooking the remaining pieces.

            Serve: Slice the chicken breasts and serve them on a platter. Drizzle with a bit of olive oil or a squeeze of fresh lemon for an extra pop of flavor if desired.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 2