Creating the Longhorn Parmesan Crusted Chicken is straightforward when you follow these simple steps:

1. Preheat the Oven: Begin by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

2. Prepare Breading Station: Set up three shallow bowls. In the first, add the flour. In the second, whisk together the eggs and milk. In the third, combine the breadcrumbs, Parmesan cheese, garlic powder, onion powder, Italian herbs, salt, and pepper.

3. Prepare Chicken: Pat the chicken breasts dry with paper towels. This ensures a nice crust forms during baking.

4. Dredge Chicken: First, coat each chicken breast in the flour, shaking off any excess. Next, dip it into the egg mixture, letting any excess drip off, and finish by coating it in the breadcrumb mixture, pressing to adhere well.

5. Sear Chicken: In a large skillet, heat the olive oil over medium heat. Add the coated chicken breasts and cook for about 3-4 minutes on each side or until golden brown.

6. Bake Chicken: Place the seared chicken on the prepared baking sheet. Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

7. Rest Chicken: Once baked, remove from the oven and let the chicken rest for about 5 minutes before serving. This helps the juices redistribute, keeping the chicken tender and juicy.

8. Serve: Slice the chicken and serve it warm, garnished with fresh herbs if desired.