Longhorn Parm Chicken (Print)
Golden crunchy coated chicken smothered in a melty parmesan-mozzarella cheese mix, just like the famous Longhorn Steakhouse favorite.
# Ingredients:
→ For the Chicken
01 -
4 chicken breasts without skin and bones
02 -
½ cup regular flour
03 -
2 eggs (large)
04 -
¼ cup milk
05 -
1 cup bread crumbs with Italian flavoring
06 -
1 teaspoon herbs from Italy
07 -
½ teaspoon salt
08 -
¼ teaspoon pepper (black)
09 -
2 tablespoons oil from olives
→ For the Topping
10 -
1 cup Parmesan cheese, grated
11 -
1 cup mozzarella cheese, shredded
12 -
2 cloves garlic, chopped finely
# Steps:
01 -
Get your oven hot at 190°C (375°F).
02 -
Arrange three bowls next to each other - put flour in the first one, mix eggs and milk in the second, and combine bread crumbs with herbs, salt and pepper in the third.
03 -
Roll each piece of chicken in flour first, then dunk in the egg mix, and lastly cover with the bread crumb mix, pushing gently so it sticks well.
04 -
Warm up the olive oil in a big pan on medium-high. Cook the chicken about 3-4 minutes on each side till it looks golden and crunchy.
05 -
Move the browned chicken to a dish for baking. Mix together the mozzarella, Parmesan, and chopped garlic in a bowl. Scatter this cheese mix over all chicken pieces.
06 -
Pop it in the oven for 20-25 minutes until the cheese gets all melty and bubbly and the chicken reaches 74°C (165°F) inside.
07 -
Take it out of the oven and enjoy it hot with whatever sides you like.
# Additional Notes:
01 -
Want it crunchier? Try using panko instead of regular bread crumbs.
02 -
Throw in some red pepper flakes if you want it spicy.
03 -
Goes great with pasta, veggies that have been roasted, or a simple salad.
04 -
You can keep any leftovers in the fridge for up to 3 days and warm them in the oven to keep them crispy.