Longhorn Steakhouse's Parmesan Crusted Chicken

Ingredients:
For the chicken:
4 boneless, skinless chicken breasts (about 6 oz each)
Salt and pepper, to taste
1 cup all-purpose flour
2 large eggs
2 tablespoons water
1 ½ cups panko breadcrumbs (for extra crunch)
½ cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried Italian seasoning (or dried basil/oregano mix)
2 tablespoons olive oil or vegetable oil (for frying)
2 tablespoons unsalted butter (optional, for extra flavor)
For the Parmesan Cream Sauce (optional but recommended):
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1 tablespoon unsalted butter
1/2 teaspoon garlic powder
Salt and pepper, to taste
Instructions:
1. Prepare the Chicken:
Tenderize the chicken: Use a meat mallet to pound the chicken breasts to an even thickness (about 1/2 to 3/4-inch thick). This helps ensure even cooking.
Season the chicken: Lightly season the chicken breasts with salt and pepper on both sides.
2. Dredge the Chicken:
Set up your dredging station: In a shallow bowl, place the flour. In a second shallow bowl, whisk the eggs and water together. In a third shallow bowl, combine the panko breadcrumbs, grated Parmesan cheese, garlic powder, and Italian seasoning.
Coat the chicken: First, dip each chicken breast into the flour, shaking off excess. Then dip into the egg wash, and finally coat in the breadcrumb mixture, pressing gently to ensure the breadcrumbs stick.
3. Cook the Chicken:
Heat oil: Heat olive oil (and butter, if using) in a large skillet over medium heat until hot.
Fry the chicken: Add the chicken breasts to the skillet, cooking 4-5 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C). Adjust the heat as needed to avoid burning the crust while allowing the chicken to cook through.
Drain: Once the chicken is cooked, remove it from the skillet and place it on a paper towel-lined plate to drain any excess oil.
4. Make the Parmesan Cream Sauce (optional but delicious):
Combine ingredients: In a small saucepan over medium heat, combine the heavy cream, Parmesan cheese, garlic powder, and butter.
Simmer: Stir the sauce until it starts to thicken and the cheese melts (about 3-4 minutes). Season with salt and pepper to taste.
5. Serve:
Plate the chicken: Place each piece of Parmesan-crusted chicken on a serving plate.
Top with sauce: Spoon the Parmesan cream sauce over the chicken if desired.
Serve this chicken with a side of mashed potatoes, roasted vegetables, or a fresh salad for a complete meal!