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Longhorn Parmesan Crusted Chicken

Golden, crispy chicken that shatters under your fork, revealing tender, juicy meat inside with a rich parmesan crust reminiscent of a steakhouse kitchen experience.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 boneless skinless chicken breasts (about 6 ounces each)
  • 1 cup grated parmesan cheese
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1/2 cup whole milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried Italian seasoning
  • 1/2 cup vegetable oil for frying
  • 4 slices provolone or mozzarella cheese optional, for topping
  • Fresh parsley optional, for garnish

Equipment

  • Meat mallet or rolling pin
  • Three shallow bowls or plates
  • Large skillet or frying pan
  • Paper towels
  • Instant-read meat thermometer (optional)
  • Tongs or a spatula
  • Cutting board
  • Chef's knife

Method
 

  1. Place each chicken breast on a cutting board, cover loosely with plastic wrap or a ziplock bag, and pound to an even 1/4-inch thickness.
  2. In the first shallow bowl, combine flour, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and garlic powder.
  3. In the second bowl, whisk together eggs and milk until well combined.
  4. In the third bowl, mix grated parmesan cheese with remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, and dried Italian seasoning.
  5. Dredge each chicken breast in the flour mixture, shaking off excess, dip in the egg mixture, then press into the parmesan mixture to coat both sides.
  6. Heat vegetable oil in a large skillet over medium-high heat until shimmering or registers 350°F on a thermometer.
  7. Fry chicken breasts in the hot oil for 6 to 7 minutes per side until deep golden brown, working in batches to avoid overcrowding.
  8. Check doneness with an instant-read thermometer inserted into the thickest part, ensuring it reads 165°F, or cut to verify juices run clear.
  9. For an optional cheese topping, place a slice of provolone or mozzarella on each breast, cover skillet or tent with foil, and cook for 2 minutes until cheese melts.
  10. Transfer cooked chicken to a paper towel-lined plate to absorb excess oil and let rest for 2 to 3 minutes before serving.

Notes

Don’t skip pounding the chicken and ensure the oil is properly heated to medium-high to achieve a restaurant-quality crispy crust.