Description
This Parmesan Crusted Chicken Longhorn recipe brings crispy golden perfection to your dinner table. Juicy chicken breasts are coated in a flavorful Parmesan and breadcrumb crust, then pan-fried until crisp and tender. A restaurant-style dish made simple at home!
Ingredients
- 4 boneless, skinless chicken breasts (6–8 ounces each)
- 1 ½ cups grated Parmesan cheese (freshly grated preferred)
- 1 cup panko bread crumbs
- ½ cup all-purpose flour
- 2 large eggs, lightly beaten
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried Italian herbs (oregano, basil, rosemary, thyme)
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper (or to taste)
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons fresh parsley, chopped (optional)
- Lemon wedges, for serving (optional)
Instructions
- Prepare three shallow bowls: one with flour, one with beaten eggs, and one with Parmesan, panko, garlic powder, onion powder, herbs, salt, and pepper mixed together.
- Dredge each chicken breast in flour, dip into eggs, then coat thoroughly in the Parmesan-panko mixture.
- Heat olive oil and butter in a large skillet over medium heat.
- Cook chicken breasts for 4–5 minutes per side, until golden brown and internal temperature reaches 165°F (74°C).
- Remove from skillet, rest for 2 minutes, and garnish with parsley.
- Serve with lemon wedges for a fresh finish.
Notes
- For extra crispiness, bake at 400°F (200°C) for 5–7 minutes after pan-frying.
- Pairs wonderfully with mashed potatoes, buttered noodles, or a fresh green salad.
- Can be made ahead and reheated in the oven for a quick weeknight meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Pan-Fried
- Cuisine: American