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
Serves 4.
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.
INGREDIENTS
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
INSTRUCTIONS
- 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.

TECHNIQUE
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.
RECIPE TESTING
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.
Thanks,
cora
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
sour cream
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!!
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?
Thanks,
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.
LongHorn Steakhouse Grilled Lime Shrimp With Guacamole Ranch Dipping Sauce
20 Large easy-peel shrimp peeled with tails intact
3 Limes (2 for juice, 1 for wedges)
4 Bamboo Skewers
Marinade:
1/4 cup salad oil
Juice of one lime
1/4 tsp. each salt and chili powder
2 Tbsp. chopped cilantro
1/2 tsp. cumin
Guacamole Ranch Dipping Sauce:
1/2 cup ranch dressing
1 ripe avocado
Juice of one lime
1/4 cup chopped cilantro
1/2 tsp. cumin
1/2 tsp. salt
Soak bamboo skewers in water for 30 minutes, cut lime into 6 wedges.
Take each skewer and put a lime wedge on first, followed by 5
shrimp in a U-shape; repeat for next 3 skewers.
Whisk together the ingredients for the marinade in a bowl. Reserve
half marinade.Brush both sides of the shrimp skewers with the
remaining marinade.
Blend together the ingredients for the guacamole ranch dipping
sauce in a blender or food processor and refrigerate.
Place the shrimp skewers on a medium heat grill. Grill 3 minutes on
each side till the shrimp are firm and pink.
Transfer shrimp to platter, pour some reserved marinade and squeeze
the grilled limes on the skewers. Serve with dipping sauce.
Longhorn Steakhouse Outlaw Ribeye
3 boneless ribeye steaks (14-15 oz each)
2 tablespoons olive oil
4 medium potatoes, peeled and cut into 1 inch pieces
1/2 cup milk (you might not need it all)
5 tablespoons butter
4 cups fresh broccoli florets
salt and pepper to taste
To make the mashed potatoes, put the potatoes into a pot of salted water over a medium high heat and bring it to a boil. Reduce the heat and simmer for 15-20 minutes or until the potatoes are fork tender.
Drain the potatoes. Add 3 tablespoons of butter, salt and pepper then mash the potatoes adding enough milk to reach the desired consistency. Cover the pot to keep them warm until everything else is done.
For the steak, place a cast iron skillet over a medium high heat to get it hot before adding the meat.
Season the steak liberally with salt and pepper then once the pan is very hot add a tablespoon of oil to the pan then add the steak. Sear it for 5 minutes on the first side and 4 minutes on the second side for medium rare result.
To prepare the broccoli place it into a skillet with about a half inch of water and some salt and pepper to taste. Bring it to a boil then covered it and let it steam for 5 minutes before adding 2 tablespoons of butter then serve it with the rest of the meal.