Longhorn Parmesan Crusted Chicken (Print Version)
# Ingredients:
→ Chicken
01 -
4 skinless, boneless chicken breast fillets
02 -
Fine sea salt, to taste
03 -
Freshly ground black pepper, to taste
04 -
3 tablespoons vegetable oil
→ Marinade
05 -
80 milliliters olive oil
06 -
80 milliliters ranch dressing
07 -
2 tablespoons Worcestershire sauce
08 -
1 teaspoon distilled white vinegar
09 -
1 teaspoon freshly squeezed lemon juice
10 -
1 tablespoon minced garlic
11 -
0.5 teaspoon black pepper
→ Parmesan Crust Topping
12 -
60 grams Parmesan cheese, roughly chopped
13 -
60 grams Provolone cheese, roughly chopped
14 -
90 milliliters buttermilk ranch salad dressing (or standard ranch dressing)
15 -
4 tablespoons unsalted butter, melted
16 -
45 grams panko breadcrumbs
17 -
2 teaspoons garlic powder
# Instructions:
01 -
In a bowl, whisk together olive oil, ranch dressing, Worcestershire sauce, white vinegar, lemon juice, minced garlic, and pepper until uniform.
02 -
Place chicken breasts in a freezer bag. Pound to approximately 1.25 cm thickness using a meat tenderizer. Season both sides lightly with salt and pepper. Transfer to a clean freezer bag, pour in marinade, remove air, seal, and refrigerate for at least 30 minutes or overnight.
03 -
Heat vegetable oil in a skillet over medium-high heat. Add marinated chicken and sear undisturbed for 4-5 minutes per side until golden brown and cooked through. Reduce heat to medium if pan overheats. Transfer cooked chicken to a clean dish and loosely tent with foil.
04 -
Preheat oven to broil at 230°C. Combine Parmesan, Provolone, and ranch dressing in a microwave-safe bowl. Microwave in 15-second intervals, stirring between each, until mixture is just melted and spreadable.
05 -
Evenly spoon melted cheese mixture over each chicken breast.
06 -
In a small bowl, mix melted butter, garlic powder, and panko breadcrumbs until fully combined. Carefully spoon the breadcrumb mixture over cheese-topped chicken breasts.
07 -
Place chicken under broiler for 3-4 minutes until breadcrumbs and cheese achieve a golden brown finish. Monitor closely to prevent overbrowning. Serve hot.
# Notes:
01 -
For added flavor variation, substitute Provolone with Mozzarella, Swiss, or Munster cheese. Use Italian salad dressing as a quick marinade alternative. Internal chicken temperature should reach 74°C before serving.