Homemade Longhorn Steakhouse Parmesan Crusted Chicken Delight

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 1 cup panko breadcrumbs
• 0.5 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried Italian herbs (oregano, basil, thyme)
• 0.5 teaspoon black pepper
• 0.5 teaspoon salt
• 2 large eggs
• 0.5 cup all-purpose flour
• 0.25 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon olive oil
• to taste none Fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a shallow dish, combine the panko breadcrumbs, grated Parmesan, garlic powder, Italian herbs, black pepper, and salt. Mix well and set aside.
3. In another shallow dish, whisk together the eggs.
4. In a third dish, place the all-purpose flour.
5. To prepare the chicken, start by flattening the chicken breasts to an even thickness (about ½ inch) using a meat mallet or rolling pin. This will help them cook evenly.
6. Season both sides of the chicken breasts with salt and pepper.
7. Spread a thin layer of mayonnaise on one side of each chicken breast, followed by a smear of Dijon mustard.
8. First, dip the mayo/mustard side of the chicken in the flour, ensuring it's coated lightly. This helps the egg adhere better.
9. Next, dip the floured side into the egg mixture, letting the excess drip off.
10. Finally, press the coated side into the panko and Parmesan mixture, ensuring a generous coating.
11. Place the breaded chicken breasts on the prepared baking sheet, coating the tops lightly with olive oil.
12. Bake in the preheated oven for 25-30 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F (75°C). The crust should be crispy.
13. Remove from the oven and let rest for a few minutes. Garnish with freshly chopped parsley before serving.