LongHorn Steakhouse’s Parmesan Crusted Chicken is a popular dish known for its flavorful and crispy coating. Here’s a general idea of how you might replicate it at home:
Ingredients:
Chicken breasts (boneless and skinless)
Salt and pepper (to taste)
Flour (for dredging)
Eggs (beaten)
Parmesan cheese (freshly grated)
Breadcrumbs (preferably panko for extra crunch)
Garlic powder (optional, for extra flavor)
Butter (for frying)
Instructions:
- Prepare the Chicken:
Pound the chicken breasts to an even thickness if needed.
Season them with salt and pepper.
- Dredging and Coating:
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with a mix of Parmesan cheese and breadcrumbs.
Dredge each chicken breast in flour, shaking off the excess.
Dip it into the beaten eggs.
Press it into the Parmesan and breadcrumb mixture, ensuring it’s well-coated.
- Cooking:
Heat a skillet over medium heat and add a bit of butter.
Once the butter is melted and hot, add the chicken breasts.
Cook for about 4-6 minutes per side, or until the chicken is cooked through and the crust is golden brown. The internal temperature should reach 165°F (74°C).
- Serving:
Serve the Parmesan Crusted Chicken hot, with a side of your choice like vegetables, mashed potatoes, or a fresh salad.
Feel free to adjust seasonings and add herbs to suit your taste!