Preheat your oven to 375°F (190°C). Lightly grease a baking sheet. Butterfly the chicken breasts for even cooking.
2 boneless, skinless chicken breasts
In a shallow dish, combine the flour, salt, and pepper. In another shallow dish, whisk the egg and milk.
1/2 cup all-purpose flour, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 large egg, 1/4 cup milk
In a third shallow dish, combine Parmesan cheese, breadcrumbs, olive oil, garlic powder, oregano, and red pepper flakes (if using). Mix well.
1/2 cup grated Parmesan cheese, 1/4 cup bread crumbs, 1 tablespoon olive oil, 1 teaspoon garlic powder, 1/2 teaspoon dried oregano, 1/4 teaspoon red pepper flakes
Dip each chicken breast in the flour mixture, ensuring it's fully coated. Then, dip it in the egg mixture, letting any excess drip off. Finally, generously coat the chicken in the Parmesan crust, pressing gently to help it adhere.
2 boneless, skinless chicken breasts, 1/2 cup all-purpose flour, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 large egg, 1/4 cup milk, 1/2 cup grated Parmesan cheese, 1/4 cup bread crumbs, 1 tablespoon olive oil, 1 teaspoon garlic powder, 1/2 teaspoon dried oregano, 1/4 teaspoon red pepper flakes
Place the coated chicken breasts on the prepared baking sheet. Bake for 20-25 minutes, or until the chicken is cooked through and the crust is golden brown. Internal temp should be 165°F (74°C).
2 boneless, skinless chicken breasts
Let the chicken rest for a few minutes before serving. Garnish with lemon wedges and fresh parsley, if desired. Enjoy your Copycat Longhorn Parmesan Crusted Chicken!
2 boneless, skinless chicken breasts, Lemon wedges, Fresh parsley, chopped
