Parmesan Crusted Chicken | Lunch & Dinner Menu | LongHorn Steakhouse.

Parmesan Crusted Chicken - 9 oz

• Calories (cal)650.
• Total Fat (g)36.
• Sodium (mg)1,860.

Longhorn Parmesan Crusted Chicken Nutrition Info Longhorn's website indicates that their Parmesan Crusted Chicken contains 650 calories.

There are 1120 calories in 1 serving of Longhorn Steakhouse Parmesan Crusted Chicken - 12 oz. * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet.

For the Crust: 1/2 cup butter, softened. 1/2 cup panko bread crumbs. 1 cup parmesan cheese, grated. 1/4 cup mayo.

The dish, also known as "chicken parm", originated in the northeast United States from Italian immigrants, and became a popular staple in restaurants serving Italian-American cuisine by the 1950s.

This dish is a good source of protein and marinara sauce is a good source of vitamins A and B6, potassium, and lycopene, a powerful antioxidant. Can I make this low-carb? Use spaghetti squash or zucchini noodles (zoodles) instead of pasta for a lower carb spin on this chicken parmesan recipe.

Nutrition Facts

There are 1120 calories in 1 serving of Longhorn Steakhouse Parmesan Crusted Chicken - 12 oz.

650 Calories

Longhorn Steakhouse Lunch Entrees Longhorn Favorites Parmesan Crusted Chicken (1 serving) contains 12g total carbs, 10g net carbs, 36g fat, 68g protein, and 650 calories.

Starting at 17.79 Our Signature Parmesan and garlic cheese blend smothered over freshly grilled chicken breasts.

For a cheese to be classified as Parmigiano-Reggiano, it must come from particular regions of Italy and contain only certain approved ingredients. Parmigiano-Reggiano is also aged at least one year and up to three years. Parmesan, on the other hand, is not regulated, and may be aged as little as 10 months.

For the Crust: 1/2 cup butter, softened. 1/2 cup panko bread crumbs. 1 cup parmesan cheese, grated. 1/4 cup mayo.

And while no one knows who invented it, it's widely accepted that it came to be in the restaurants of Italian immigrants on the east coast. Broadsheet traces one of the first chicken parm recipes to 1944 Maryland, where it was (and still is) served over a bed of spaghetti.

Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle remaining Parmesan over top and drizzle each with 1/2 teaspoon olive oil. Bake in the preheated oven until cheese is browned and bubbly and chicken breasts are no longer pink in the center, 15 to 20 minutes.