Copycat Longhorn Parmesan Crusted Chickensteak Recipes

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COPYCAT LONGHORN PARMESAN CRUSTED CHICKEN/STEAK RECIPE



Copycat Longhorn Parmesan Crusted Chicken/Steak Recipe image

Provided by Autumn Morgan

Number Of Ingredients 16

4 skinless/boneless chicken breasts pounded to ¾ inch thick
2 tbsp vegetable oil
salt and pepper to taste
1/2 cup olive oil
1/2 cup Ranch dressing
3 tbsp Worcestershire sauce
1 tsp Distilled white vinegar
1 tsp lemon juice
1 tbsp minced garlic
1/2 tbsp pepper
3/4 cup Parmesan cheese, chopped into bits
3/4 cup Provolone cheese, chopped into bits
6 tbsp Buttermilk Ranch salad dressing
5 tbsp melted butter
2 tsp garlic powder
1 cup Pank bread crumbs

Steps:

  • First, whisk all of the marinade ingredients together until well-combined and set aside.
  • Place the chicken in a gallon freezer bag, remove the air, and seal. Use a meat mallet to pound it to ¾ inch thick. Sprinkle each side of the chicken lightly with salt and pepper if desired.
  • Place the chicken in a new freezer bag along with the marinade. Seal out the air and marinate in the refrigerator for a minimum of 30 minutes, or overnight.
  • Heat 2 tablespoons of vegetable oil in a skillet over medium-high heat. Sear the chicken in the hot skillet on each side. If the pan gets too hot, reduce the heat to medium. Each side will take 3-5 minutes. Once each side is a nice, golden brown and the middle is cooked, set the chicken aside.
  • Preheat the oven to a low broil or 450 degrees F. Combine all of the Parmesan crust topping ingredients except for the Panko, and microwave for about 30 seconds. Stir to combine, and mix in the Panko breadcrumbs; then microwave for an additional 15 seconds. Spread on top of the chicken.
  • Bake until the cheese is melted and begins to brown, about 3-5 minutes. Add a slice of lemon before serving if desired.

Nutrition Facts : Calories 557 kcal, ServingSize 1 serving

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