Longhorn Parmesan Chicken Dish (Print Version)

# Ingredients:

→ For the Chicken

01 - 4 boneless skinless chicken breasts
02 - ½ cup all-purpose flour
03 - 2 large eggs
04 - ¼ cup milk
05 - 1 cup bread crumbs, Italian-style recommended
06 - 1 teaspoon Italian seasoning
07 - ½ teaspoon salt
08 - ¼ teaspoon black pepper
09 - 2 tablespoons olive oil

→ For the Topping

10 - 1 cup grated Parmesan cheese
11 - 1 cup shredded mozzarella cheese
12 - 2 cloves garlic, minced

# Instructions:

01 - Preheat oven to 375°F (190°C).
02 - Prepare three bowls: one with flour, one with beaten eggs and milk, and one with bread crumbs, parmesan, and seasonings.
03 - Dredge each chicken breast in flour, then dip in the egg mixture, and coat evenly with the breadcrumb mixture.
04 - Heat olive oil in a skillet and cook chicken for 3-4 minutes per side, until golden brown.
05 - Transfer chicken to a baking dish. Mix shredded mozzarella with remaining parmesan and minced garlic, then sprinkle over the chicken.
06 - Bake for 20-25 minutes, or until the cheese is melted and bubbly and the chicken reaches an internal temperature of 165°F (74°C).
07 - Serve hot with your favorite sides.

# Notes:

01 - For extra crispiness, use panko bread crumbs.
02 - Add red pepper flakes for a spicy kick.
03 - Serve with a side of pasta, roasted veggies, or a fresh salad.
04 - Leftovers can be stored in the fridge for up to 3 days and reheated in the oven for best results.

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