Longhorn Steakhouse Parmesan Chicken: The Molecular Physics of Structural Dredging and Cheese Fusion

Preheat your oven to $190^\circ\text{C}$ ($375^\circ\text{F}$). Arrange three separate shallow bowls in a row to create your breading station. Place the all-purpose flour in the first bowl. Whisk the two eggs thoroughly in the second bowl. In the third bowl, toss together the panko breadcrumbs, grated Parmesan cheese, garlic powder, and Italian seasoning until uniform.

Season the chicken breasts on both sides with salt and black pepper. Dredge an individual chicken breast lightly in the flour, shaking off any excess. Dip it into the beaten egg wash until fully coated, then press it firmly into the panko-Parmesan blend, ensuring the crumb matrix covers the entire surface of the meat. Repeat for all four breasts.

Pour olive oil into a large skillet until it coats the bottom, and heat over medium-high heat. Carefully place the breaded chicken breasts into the hot oil. Fry undisturbed for 3 to 4 minutes per side until the panko flakes turn a deep, uniform golden brown. Transfer the par-cooked crispy chicken into a wide baking dish.

Spoon a generous quarter-cup of marinara sauce evenly over the top of each fried chicken breast, then scatter the shredded mozzarella cheese over the sauce. Slide the dish into the preheated oven and bake for 20 to 25 minutes until the chicken’s internal core reaches $74^\circ\text{C}$ ($165^\circ\text{F}$) and the mozzarella melts into a bubbly, golden blanket. Remove from the oven, garnish with fresh basil leaves f-l-koujina (in the kitchen), and allow to cool for 3 minutes f-l-pan (in the dish) before serving hot f-l-gass3a (at the dinner table).