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

Longhorn Steakhouse Lunch Entrees Longhorn Favorites Hand-breaded Chicken Tenders (1 serving) contains 19g total carbs, 17g net carbs, 22g fat, 36g protein, and 420 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.

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.

Why is it called “parmigiana” when it's typically made with mozzarella cheese? One theory lies in the geography of Italy. The cheese we know as parmigiana - or parmesan - is named after the city of Parma in the northern Italian region of Emilia-Romagna, where the delicate cheese was first produced.

Longhorn beef is leaner than other breeds and is lower in saturated fats. Packed full of flavor, Longhorn beef has less cholesterol and calories than white meat. Including lean beef in a heart-healthy diet can positively impact blood cholesterol levels.

Fried chicken tenders are high in protein and provide amino acids, which can offer many health benefits.

Each serving of chicken, cheese, and sauce contains about 361 calories, 10 grams fat (3 g saturated fat, no trans fat, 81 mg cholesterol), 485 mg sodium, 26 g carbohydrate, 3 g dietary fiber, 8 g sugars, and 32 g protein.

1280 Calories

Chicken parmesan, or chicken parmigiana (Italian: pollo alla parmigiana), is a dish that consists of breaded chicken breast covered in tomato sauce and mozzarella, parmesan, or provolone cheese. A quantity of ham or bacon is sometimes added.

cow's milk Parmesan is made from cow's milk (imported for Parmigiano-Reggiano), while Pecorino is made from imported sheep's milk, which contains more fat.

Why is it called “parmigiana” when it's typically made with mozzarella cheese? One theory lies in the geography of Italy. The cheese we know as parmigiana - or parmesan - is named after the city of Parma in the northern Italian region of Emilia-Romagna, where the delicate cheese was first produced.

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.