Longhorn Steakhouse Parmesan Chicken

Ingredients:

For the Chicken:

4 boneless, skinless chicken breasts

Salt and pepper to taste

1 cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

2 large eggs

2 tablespoons milk

2 cups panko breadcrumbs

1 cup grated Parmesan cheese

1 teaspoon dried Italian seasoning

½ cup vegetable oil (for frying)

For the Parmesan Sauce:

1 cup heavy cream

½ cup grated Parmesan cheese

2 tablespoons butter

1 clove garlic, minced

Salt and pepper to taste

Fresh parsley (for garnish)

Instructions:

Prepare the Chicken:

Preheat your oven to 375°F (190°C).

Season the chicken breasts with salt and pepper.

In a shallow bowl, whisk together the flour, garlic powder, onion powder, and paprika.

In another shallow bowl, whisk together the eggs and milk.

In a third shallow bowl, combine the panko breadcrumbs, grated Parmesan, and dried Italian seasoning.

Dredge each chicken breast in the flour mixture, shaking off excess, then dip in the egg wash, and finally coat in the breadcrumb-Parmesan mixture, pressing gently to adhere.

Fry the Chicken:

In a large skillet, heat the vegetable oil over medium heat.

Once the oil is hot, fry the chicken breasts for about 4-5 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F). You may need to do this in batches.

Transfer the chicken to a paper-towel-lined plate to drain excess oil.

Make the Parmesan Sauce:

In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.

Add the heavy cream and bring to a simmer. Cook for 2-3 minutes, stirring occasionally.

Stir in the grated Parmesan cheese and season with salt and pepper. Continue to cook, stirring, until the sauce thickens to your desired consistency (about 2-3 more minutes).

Assemble the Dish:

Place the fried chicken breasts on a baking sheet or oven-safe dish.

Pour the Parmesan sauce over the top of each chicken breast.

Bake in the