Ingredients:
For the Chicken:
4 boneless, skinless chicken breasts
1 cup grated Parmesan cheese
1 cup Italian-style breadcrumbs
1/2 cup all-purpose flour
2 large eggs
2 tablespoons unsalted butter, melted
1 tablespoon olive oil
Construction (Instructions):
Prepare the Coating:
In a shallow bowl, combine the grated Parmesan cheese and Italian-style breadcrumbs.
In another shallow bowl, place the all-purpose flour.
In a third shallow bowl, whisk the eggs together.
Prepare the Chicken:
Season the chicken breasts with salt and pepper to taste.
Dredge each chicken breast first in the flour, making sure it’s fully coated.
Next, dip the chicken breast into the beaten eggs, allowing excess to drip off.
Finally, coat the chicken with the Parmesan-breadcrumb mixture, pressing down gently to ensure a thick, even coating.
Cook the Chicken:
In a large skillet, heat the olive oil and butter over medium heat.
Once hot, add the chicken breasts to the skillet. Cook for about 4-5 minutes on each side, or until the chicken is golden brown and reaches an internal temperature of 165°F (75°C).
Once cooked, remove the chicken from the skillet and set it aside to rest for a few minutes before serving.
Variations:
Lemon Parmesan Crusted Chicken:
Add lemon zest to the Parmesan-breadcrumb mixture for a zesty flavor. You can also squeeze fresh lemon juice over the chicken once it’s cooked for an extra citrus kick.
Garlic Parmesan Chicken:
Add 1-2 teaspoons of garlic powder or freshly minced garlic to the breadcrumb mixture to give the dish an extra savory boost.
Crispy Baked Parmesan Chicken:
If you prefer a healthier version, bake the breaded chicken instead of pan-frying. Place the coated chicken breasts on a baking sheet lined with parchment paper, drizzle them with a bit of olive oil or melted butter, and bake at 400°F (200°C) for 20-25 minutes or until golden brown.
Parmesan Crusted Chicken with Marinara:
Serve the Parmesan crusted chicken with a side of marinara sauce and mozzarella cheese for a more Italian-inspired version, similar to chicken parmesan.
Tips for Perfect Parmesan Crusted Chicken:
Even Coating:
Ensure that the chicken is evenly coated with the breadcrumbs and Parmesan mixture by pressing lightly. A thick, even coating will ensure the crust stays intact while cooking.
Use Fresh Parmesan:
For the best flavor and texture, use freshly grated Parmesan cheese rather than pre-grated cheese. Freshly grated cheese melts better and gives a richer flavor.
Don’t Overcrowd the Pan:
When pan-frying the chicken, avoid overcrowding the skillet. Fry in batches if necessary to ensure the chicken crisps up properly on each side.
Rest the Chicken:
Let the chicken rest for a few minutes after cooking. This allows the juices to redistribute, making the chicken juicier and more tender.
Double-Bread the Chicken:
For an extra crispy crust, you can double-bread the chicken. After the first coating, dip the chicken back into the egg and then the Parmesan-breadcrumb mixture for an additional layer.
Oven Finish:
If you prefer a thicker crust or want to cook the chicken more evenly, after pan-searing the chicken on both sides, finish it in a preheated oven at 375°F (190°C) for about 10-15 minutes to ensure it’s fully cooked inside.
By following these steps and tips, you’ll be able to recreate Longhorn Steakhouse’s famous Parmesan Crusted Chicken at home and experiment with variations to suit your tastes.
Enjoy!