Description
Succulent Longhorn Steakhouse Parmesan Chicken delivers classic comfort with crispy breaded chicken blanketed in rich parmesan sauce. Savory flavors and golden-brown edges promise a delightful meal you’ll crave again and again.
Ingredients
Scale
Protein:
- 4 chicken breasts
- 1/2 cup grated parmesan cheese
Breading and Coating:
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs
- 1/4 cup panko breadcrumbs
- 2 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
Cooking and Finishing:
- 1/4 cup vegetable oil
- 2 tbsp unsalted butter
- 1/4 cup fresh parsley (chopped)
- 2 tbsp olive oil
- 1 lemon (for juice)
Instructions
- Prepare a spacious workstation with three shallow dishes: one for flour, another for whisked eggs, and the third for breadcrumb mixture.
- Combine breadcrumbs, panko, parmesan cheese, oregano, garlic powder, salt, and pepper in the third dish, mixing thoroughly to create a uniform coating.
- Pat chicken breasts completely dry with paper towels to ensure optimal breading adherence.
- Dredge each chicken breast first in flour, shaking off excess, then dip into beaten eggs, and finally coat generously with the seasoned breadcrumb mixture, pressing gently to help crumbs adhere.
- Heat vegetable oil in a large skillet over medium-high heat until shimmering but not smoking, approximately 350°F.
- Carefully place breaded chicken into hot oil, cooking for 4-5 minutes per side until golden brown and internal temperature reaches 165°F.
- Remove chicken from skillet and let rest on a wire rack to maintain crispiness.
- In the same skillet, melt butter and add olive oil, creating a light sauce.
- Squeeze fresh lemon juice over the chicken and sprinkle with chopped parsley just before serving.
- Plate immediately, garnishing with additional parmesan cheese if desired, and serve hot.
Notes
- Pat chicken breasts completely dry to ensure the breading sticks perfectly and creates a crispy golden exterior.
- Use a meat thermometer to check the internal temperature, guaranteeing the chicken is cooked safely without becoming dry.
- Elevate the dish by letting the cooked chicken rest on a wire rack, which prevents soggy bottoms and maintains that delightful crunch.
- For a gluten-free version, swap wheat flour with almond flour and use gluten-free breadcrumbs to accommodate dietary restrictions without sacrificing flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 600
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 120 mg