I’m really interested in finding some recipes from Longhorn Steakhouse. I really want their Parmesan Crusted Chicken and their ranch dressing recipe.
Did you everfind out how to make the Parmesan crusted chicken? I’ve been searchingmost of the day to try to figure this recipe out. It’s the best chickendish my wife and I have ever had! PLEASE LET ME KNOW IF YOU FIGURED IT OUT!,Jason
I just had the Parmesan Crusted Chicken last night, it was FABULOUS! Does anyone have the recipe from Longhorn on how to make this dish?
This recipe is NOT from Longhorn Steakhouse. It came from America’s Test Kitchen. I have not had the time to try it yet, but usually every recipe they publish is good. I hope this helps while you search for the one from Longhorn.
Parmesan-Crusted Chicken Cutlets
The chicken breasts will be easier to slice into cutlets if you freeze them for 15 minutes until firm but not fully frozen. To slice in half, place one hand on top of the breast to secure it, hold a chef’s knife parallel to the cutting board, and slice through the middle of the breast horizontally. Note that 1/2 ounce of Parmesan is grated on the smallest holes of a box grater (or Microplane rasp grater); the remaining 6 ounces are shredded on the largest holes of the box grater (see photos below). We like the flavor that authentic Parmigiano-Reggiano lends to this recipe. Less-expensive DiGiorno Parmesan cheese can also be used, but the resulting cheese crust will be slightly saltier and chewier. Serve this chicken with a simple salad. Although the portion size (1 cutlet per person) might seem small, these cutlets are rather rich due to the cheese content. To make 8 cutlets, double the ingredients and cook the chicken in 4 batches, transferring the cooked cutlets to a warm oven and wiping out the skillet after each batch.
2 boneless, skinless chicken breasts (8 ounces each), tenderloins removed, breasts trimmed of excess fat and halved horizontally
Table salt and ground black pepper
1/4 cup unbleached all-purpose flour plus 1 tablespoon
1/2 ounce grated Parmesan cheese (about 1/4 cup), see note above
3 large egg whites
2 tablespoons minced fresh chives (optional)
6 ounces shredded Parmesan cheese (about 2 cups) see note above
4 teaspoons olive oil
1 lemon , cut into wedges
- Adjust oven rack to middle position and heat oven to 200 degrees. Place chicken between sheets of plastic wrap and pound to even 1/4-inch thickness. Pat dry with paper towels and season both sides with salt and pepper.
- Set wire rack on rimmed baking sheet. Whisk together 1/4 cup flour and grated Parmesan cheese in pie plate. In medium bowl, whisk egg whites and chives (if using) together until slightly foamy. In second pie plate, combine 2 cups shredded Parmesan and remaining tablespoon flour.
- Using tongs and working with 1 cutlet at a time, coat chicken in flour mixture, shaking off excess. Transfer chicken to egg-white mixture; coat evenly and let excess run off. Coat chicken with shredded Parmesan mixture, pressing gently so that cheese adheres. Place on wire rack.
- Heat 2 teaspoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Place 2 cutlets in skillet and reduce heat to medium. Cook until cheese is pale golden brown, about 3 minutes. While chicken is cooking, use thin nonstick spatula to gently separate any cheesy edges that have melted together. Carefully flip cutlets and continue to cook until cheese is pale golden brown on second side and meat is no longer pink in center, about 3 minutes. Transfer chicken to wire rack set in rimmed baking sheet and keep warm in oven. Wipe out skillet with paper towel and return to medium heat. Add remaining 2 teaspoons oil and cook remaining 2 cutlets. Serve immediately with lemon wedges.
Two Ways to Cut the Parmesan:
An ideal crust requires cheeses of two different textures. A base layer of finely grated Parmesan cut on the smallest holes of a box or Microplane grater is paired with an exterior layer of coarsely shredded Parmesan cut on the largest holes of a box grater.
When Parmesan-Crusted Chicken Goes Bad:
Gummy: Baked chicken has a pale, damp, and gummy cheese coating.
Patchy: A spotty, uneven crust is the result of using the wrong “glue.”
Dark and Bitter: A dark brown crust looks appealing but tastes bitter and burnt.
I am in search on how to do Longhorns recipe of “seirra chicken”. My husband like it he would order those pretty much every time we go there.
I am very grateful to any one who can tell me how, please.
the closest I can find -
GRILLED CHICKEN WITH FRESH HERBS AND TOMATO COMPOTE
1/4 c fresh lemon juice
3 Tbsp olive oil
2 Tbsp finely chopped fresh Italian parsley
2 Tbsp finely chopped fresh oregano
1 tsp salt
1/2 tsp ground black pepper
1/2 tsp ground lemon pepper
1/2 tsp sweet paprika
1/8 tsp ground cinnamon
6 boneless skinless chicken breasts
2 Tbsp olive oil
12 oz tomatoes, cut into 1/2-pieces
1/4 c finely chopped red onion
3 Tbsp finely chopped fresh Italian parsley
3 Tbsp finely chopped fresh oregano
2 tsp minced garlic
1/2 tsp ground black pepper
1/2 tsp salt
1/2 c pine nuts, toasted
To cook the chicken: Whisk the lemon juice, oil, parsley, oregano, salt, black pepper, lemon pepper, paprika, and cinnamon in a 13x9x2-inch baking dish. Add the chicken and turn to coat. Cover and refrigerate at least 2 hours or up to 1 day, turning occasionally.
Spray the grill rack with nonstick cooking spray. Prepare the barbecue for medium-high heat. Grill the chicken breasts until they are just cooked through. about 4 minutes per side. The chicken should still be firm to the touch. But if it’s too firm, it’s overcooked and will be dry. Make sure to watch it carefully.
Meanwhile, prepare the tomato compote: Heat the oil in a heavy large skillet over medium-high heat. Add the tomatoes, onion, parsley, oregano, garlic, pepper, and salt. Sauté just until the tomatoes are heated through, about 2 minutes. Stir in the pine nuts.
Transfer the chicken to a platter. Spoon the warm tomato compote over the chicken and serve.
Fresh Tomato Basil Salsa
2 large ripe beefsteak tomatoes, seeded, peeled and diced
3 green onions, chopped
1 clove garlic, peeled and minced (optional)
2 tbsp chopped fresh parsley
1 tbsp olive oil
1 tsp red wine vinegar
1 tsp chopped fresh basil
For tomato salsa, combine everything in a bowl. Season with pepper. Cover and set aside. (Don’t add salt yet; it pulls flavor from tomatoes.) When serving the dish, sprinkle the SALSA with salt. Serve with the grilled chicken breasts.
Steamed Rice with Seasonal Vegetables
1 cup long grain rice
2 cups boiling water
dash of salt
1 cup snap peas
2 carrots cut in matchsticks
1 cup finely sliced purple cabbage
Close the drain and fill the steamer to the fill line, pre-heat on full steam. Place the rice and salt in the solid insert and pour over the just boiled water.
Cook covered on high steam for 25 minutes until the water is absorbed and the rice is fluffy. Combine the vegetables and place in the lightly oiled perforated insert, steam for 10-12 minutes until the vegetables have softened.
Toss in a little olive oil and lemon juice and season with salt and pepper, serve over the rice.
Hello, does anyone know how to make the chicken with the stuffed portabella mushroom on top? I know the sauce has some rosemary in it. I love that but they give such a small portion I would like to be able to make it at home. Thanks.
Does anyone have the recipe for Longhorn Mac and Cheese? I’ve looked everywhere but can’t find anything
Longhorn Steakhouse Chili
Makes 4 servings
Cook: 1 hour 20 minutes
1 large onion, diced
2 stalks celery, diced
2 cloves garlic, crushed
1 pound ground beef
2 tbsp chili powder
2 tsp fresh chopped oregano leaves or 1 tsp dried
1/2 tsp salt
1/2 tsp red pepper sauce
1 can (16 oz) whole tomatoes, undrained
1 can (15 or 16 oz) red kidney beans, undrained
shredded cheddar cheese
whole chili pepper
Peel and dice the onion. Dice the celery. Peel
and crush the garlic.
Cook the beef, onion, celery and garlic in the
saucepan over medium heat 8 to 10 minutes,
stirring occasionally, until beef is brown; drain.
Stir in chili powder powder, oregano, salt,
pepper sauce and tomatoes with their liquid,
breaking up the tomatoes with a spoon or fork.
Heat the mixture to boiling over high heat.
Once mixture is boiling, reduce heat just enough
so mixture bubbles gently. Cover and cook
1 hour, stirring occasionally.
Stir in the beans with their liquid. Heat to
boiling over high heat. Once mixture is
boiling, reduce heat just enough so mixture
bubbles gently. Cook uncovered about 20 minutes,
stirring occasionally, until desired thickness.
Garnish with shredded cheddar cheese, sour cream and
whole chili pepper.
Source: Shawn Panuline, general anager at Longhorn Steakhouse in Spartanburg, SC - published in the Spartanburg, SC - Herald-Journal newspaper, Jan 17, 2001
Link to original recipe:
Herald-Journal - Google News Archive Search
Parmesan Crusted Chicken
I don’t know the exact measurements but this is the ingredients
Ranch Dressing - Hidden Valley Packet Kind - the buttermilk recipe is just like Longhorns. Do not use the bottle kind - it is not the same.
Mix with parmesan cheese that is in the can - Kraft is fine.
Not to thick and not to thin.
Grill your chicken - put a good thick coating of parm sauce and then put a piece of provolone cheese on top. Broil it until it is browned.
Voila - Parmesan Crusted Chicken.
Can anyone help me!!..Looking for the stuff mushrooms recipe…They were awesome!!..
i am looking for the citrus gilled chicken receip does anyone know it
Look for the Longhorn salmon receipe. Does anyone know what the glaze is made from?
love eating at their
I am in search of Longhorn Steak House Mac and cheese. can anyone help me?
I made this for dinner tonight and it is perfect!! Thanks!!
Thank you for the feedback!
put chick breast in a baking dish.thickly, brush with hidden valley ranch, top with provolone cheese, then add shredded parm cheese and asiago cheese and bake till chicken is done
Have you ever found a recipe like the Longhorn Steakhouse Mac and Cheese?
If you find it, can you post it online?
Janet H in Massachusetts
LongHorn’s Parmesan chicken
Yield: 4 servings
1/2 cup grated Parmesan, divided
1/4 cup ranch dressing
1/2 cup panko bread crumbs
1 1/4 teaspoons garlic salt, divided
1/3 cup shredded Parmesan
2 tablespoons melted butter4 boneless, skinless chicken breasts, no thicker than 3/4 inch
2 tablespoons canola oil
1 cup shredded provolone
For the ranch spread, mix 1/4 cup of grated Parmesan and ranch dressing. (Spread can be made a day ahead and refrigerated until needed.)
For Parmesan crumb topping, mix bread crumbs, 1/4 teaspoon garlic salt, shredded Parmesan, butter and remaining grated Parmesan. The crumbs should be evenly moistened.
Position rack in center of oven. Preheat broiler. Sprinkle both sides of chicken lightly with remaining garlic salt. Place in large nonstick skillet with canola oil. Cook 6-7 minutes on one side. Chicken should be golden brown on bottom. Flip chicken. Cook 6-7 minutes or until chicken is cooked through and both sides are evenly browned.
Transfer cooked chicken to oven-safe casserole dish. Spread 2 tablespoons ranch spread on each breast then top with provolone and Parmesan crumb topping. Place chicken under broiler and cook until cheese melts and crumb topping begins to turn light brown. The dish is best served bubbling hot right out of the broiler.