Description
Parmesan Crusted Chicken Longhorn is a golden, crispy, and juicy chicken breast with a savory Parmesan-Panko crust. Perfectly seared and packed with flavor, it delivers a restaurant-quality meal at home in under 30 minutes.
Ingredients
2 large boneless, skinless chicken breasts (about 1.5 lbs), halved horizontally to make 4 cutlets
1 cup freshly grated Parmesan cheese
1/2 cup Panko breadcrumbs
1/2 cup all-purpose flour
2 large eggs
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup olive oil or avocado oil for pan-frying
Fresh parsley, chopped (for garnish)
Instructions
1. Slice chicken breasts horizontally to create cutlets and pound to 1/2-inch thickness if needed.
2. Set up three bowls: (1) mix flour, salt, pepper, garlic powder, paprika; (2) beat eggs; (3) combine Panko and Parmesan.
3. Dredge chicken in flour mixture, shake off excess, dip in eggs, then coat in Parmesan-Panko mixture firmly.
4. Heat oil in a skillet over medium heat. Pan-fry chicken 4-5 minutes per side until golden brown and cooked through.
5. Transfer to a wire rack or plate lined with paper towels and rest 5 minutes.
6. Garnish with fresh parsley and serve immediately.
Notes
Do not use pre-shredded Parmesan; it affects the crust quality.
Avoid overcrowding the pan; cook in batches if needed.
Let chicken rest before cutting to retain juices.
Leftovers can be stored in an airtight container in the fridge up to 3 days.
Reheat in an air fryer or oven to restore crispiness.
Optional swaps: Pecorino Romano for cheese, add Italian seasoning or cayenne for flavor variations.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course, Dinner, Chicken
- Method: Pan-Fry
- Cuisine: American
Nutrition
- Serving Size: 1 cutlet
- Calories: 420
- Sugar: 0 g
- Sodium: 480 mg
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 150 mg