Longhorn Steakhouse Parmesan Crusted Chicken

For the Chicken:

• 4 boneless, skinless chicken breasts
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup grated Parmesan cheese
• 1 cup panko breadcrumbs
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 tablespoon butter

For the Parmesan Crust Topping:

• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1/2 cup shredded provolone cheese
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons chopped fresh parsley
• 1 tablespoon lemon juice
• Salt and pepper to taste

For the Creamy Garlic Sauce:

• 2 tablespoons butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tablespoon fresh lemon juice
• Salt and pepper to taste

Step-by-Step Instructions

1. Preparing the Chicken

Start by preheating your oven to 375°F (190°C). This ensures the oven is at the right temperature when you’re ready to bake the chicken.

2. Breading the Chicken

In a shallow dish, combine the flour, garlic powder, onion powder, paprika, salt, and pepper. In another shallow dish, beat the eggs. In a third dish, mix the panko breadcrumbs with the grated Parmesan cheese.

Dredge each chicken breast in the flour mixture, shaking off any excess. Dip the chicken into the beaten eggs, ensuring it is fully coated. Finally, press the chicken into the breadcrumb mixture, coating both sides thoroughly.

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