Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs, beaten
- 1 cup Italian seasoned bread crumbs
- 1/2 cup grated Parmesan cheese
- 4 tablespoons olive oil, divided
Instructions
- Step 1: Preheat oven to 375°F (190°C). Prepare three shallow dishes: one with flour, salt, and pepper; one with beaten eggs; and one with bread crumbs and Parmesan cheese.
- Step 2: Dredge each chicken breast in the flour mixture, then dip it in the beaten eggs, and finally coat it thoroughly with the bread crumb mixture.
- Step 3: Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Add the chicken breasts and cook for 3-4 minutes per side, until golden brown.
- Step 4: Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Step 5: Remove from the oven and let rest for a few minutes before serving. Drizzle with remaining olive oil (optional) before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a 350°F oven for best results, maintaining crispiness, or microwave carefully to avoid rubbery chicken.
- Serve this Parmesan Chicken with a side of creamy Alfredo pasta or roasted vegetables for a complete Longhorn-inspired meal.
- For extra flavor, try adding a pinch of garlic powder and onion powder to the breadcrumb mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American