Longhorn Parmesan Chicken Bake (Print-Friendly Version)
Juicy chicken, crispy coating, Parmesan and mozzarella topping with Italian herbs, baked to golden perfection.
# Ingredients List:
→ Chicken
01 -
4 boneless, skinless chicken breasts
→ Breading
02 -
125 grams all-purpose flour
03 -
100 grams breadcrumbs
04 -
50 grams grated Parmesan cheese
05 -
1 teaspoon Italian seasoning
06 -
0.5 teaspoon salt
07 -
0.25 teaspoon black pepper
→ Egg Wash
08 -
2 large eggs
09 -
60 millilitres milk
→ Topping
10 -
50 grams grated Parmesan cheese
11 -
115 grams shredded mozzarella cheese
12 -
2 garlic cloves, minced
→ Cooking
13 -
2 tablespoons olive oil
# How to Make It:
01 -
Preheat oven to 190°C. In a shallow dish, combine breadcrumbs, 50 grams Parmesan, Italian seasoning, salt, and black pepper. Whisk eggs with milk in a second dish. Place flour in a third dish.
02 -
Dredge each chicken breast in flour. Dip in egg mixture, allowing excess to drip off. Coat thoroughly in breadcrumb mixture, pressing to adhere.
03 -
Heat olive oil in a nonstick skillet over medium-high heat. Brown chicken 3–4 minutes per side until golden. Transfer to a baking dish.
04 -
Combine remaining Parmesan with mozzarella and minced garlic. Sprinkle mixture over chicken breasts. Bake 20–25 minutes, or until internal temperature reaches 74°C and cheese is melted.
# Extra Tips:
01 -
Italian-style breadcrumbs can enhance flavour.
02 -
Add a pinch of red pepper flakes to the breadcrumb mixture for extra heat.