Going out to eat to a restaurant for a family of four can get expensive. Every Time I go to Longhorn steakhouse with my family we spend on average 90-100.00 dollars. We are a family on a budget. I am always looking for ways to make the same dish that we would get in the restaurant at home. Thank goodness I have a few friends in the restaurant business- where I can get some of those recipes.
Here is the recipe for the Longhorn Garlic Parmesan Crusted Chicken Recipe.You wont find this anywhere else but here. I hope you enjoy it as much as we do in our home. The best part is- it isn't that expensive to make and so much cheaper than ordering it at Longhorn.
The Longhorn Garlic Parmesan Crusted Chicken is fresh grilled chicken breasts, topped with a Parmesan garlic crust. At Longhorn they serve this chicken dish with a light cream sauce. It normally goes underneath the chicken, but I like mine on top.
4 fresh boneless, skinless chicken breasts
1 cup grated Parmesan cheese
6 large egg whites
1 cup all-purpose flour plus 2 tablespoon
4 Cups freshly shredded Parmesan cheese
4 tablespoons minced fresh chives
8 teaspoons Virgin olive oil
1 lemon , cut into wedges
4 slices provolone cheese
2 cups heavy whipping cream
1 teaspoon garlic powder
1/4 teaspoon nutmeg
1 Cup grated Parmesan cheese
Things you need:
3 Pie plates
2 serving plate
1) Preheat oven to 200 degrees.
2) Lay your boneless chicken breast on top of 2 pieces of plastic wrap. Lay another 2 pieces of plastic wrap on top of the chicken. Use a mallet and pound the chicken to 1/2 inch thick. Pound all the chicken pieces and set aside. Sprinkle the chicken with salt and pepper.
3) In a pie plate mix together the 1 cup of flour ,and 1 cup grated Parmesan cheese . Set aside.
4) In a pie plate mix the egg whites and chives until foamy. Set aside.
5) In a pie plate mix together the 4 cups shredded Parmesan cheese, and 2 T flour. Set aside.
6) Set out a separate plate to place your chicken on until ready to cook. Using tongs and working with 1 piece of chicken at a time, coat chicken in the flour mixture, shaking off the excess.
7) Then transfer the chicken pieces to the egg-white mixture; coat evenly and letting the excess run off.
8) Last coat the chicken with shredded Parmesan mixture, pressing gently so that cheese adheres. Place the chicken pieces on your plate
9) Heat up your olive oil in a skillet. Once heated add your chicken to the pan only letting the sides touch. Reduce the heat to medium. Continue to cook Carefully flipping the chicken occasionally. The chicken is done when it is a pale golden brown on each side and the meat is no longer pink. Cook all your chicken pieces and transfer the chicken to a plate in the oven to keep warm till all your chicken is done and your cream sauce is made.
10) In a saucepan heat your heavy whipping cream on medium heat. Add your garlic powder, and nutmeg. The sauce will thicken slightly, and then add your Parmesan cheese. Once your sauce is thick to your liking your sauce is complete.
11) Take your Longhorn Garlic Parmesan Crusted Chicken out of the oven and top each chicken breast with some cream sauce, and a piece of provolone cheese.Melt the cheese. Serve this dish with a lemon wedge.
This recipe is so delicious. It is just like going to longhorn and ordering it right from the menu. The only question is whether your family will believe that you made this yourself, or ordered it to go.
Unique Meat Mallet
If you love Longhorn steakhouse as much as I do- than try their Longhorn Steakhouse Pork Ossco Buco recipe. Its so delicious!
Nyesha Pagnou MPH from USA on October 23, 2019:
This chicken recipe looks really delicious. Thank you for sharing it!
Fern Bailey from Michigan on May 23, 2017:
This looks seriously tasty! I am saving this recipe to try. Thank you for sharing!
Brenna on November 02, 2014:
Delicious. I added garlic salt instead of garlic powder in my cream sauce because I didn't have garlic powder and I didn't have any parmesan cheese, so I used all mozzarella as a substitute and it came out great. Will be cooking this more often :)
Jackie Jacobs from USA on September 05, 2013:
This looks good. Looks like I'm going to have to try this out. Thanks! Voted up!
nx x jf xn. vgt on July 14, 2013:
carye on February 27, 2013:
tried it. pretty good.
i used a premade alfredo burtoni alfredo for the sauce. Next time I think I'll add a little garlic powder and pepper to the parm mix. Little more flavor won't hurt.
filipinofoods from Philippines on November 26, 2012:
Wow! This looks delicious. I'm gonna try it. Following now... :)
Amy Goldstein (author) from Chesterfield on October 20, 2012:
Its just preheated to keep your food warmed as you go.
kailea on October 04, 2012:
Why does it say preheat oven but it never says to put it in their????
Amy Goldstein (author) from Chesterfield on June 13, 2012:
We love this recipe. We also like to double coat our chicken as well- and this is probably why we hardly have any parm mixture left..:) Glad I could help your tummy smile!
FoodLover on June 08, 2012:
This recipe was absolutely delicious! I had a lot of leftover Flour and Parm mixture leftover though. That part of the recipe could probably be halved. Everyone was very complimentary. Thank you!
Amy Goldstein (author) from Chesterfield on April 24, 2012:
Good luck... Its really easy- just don't turn the chicken to much in the pan..
Chaleeta on April 11, 2012:
I am going to try this tonight and I will let you know how it turned out.
Amy Goldstein (author) from Chesterfield on March 27, 2012:
Ha! What can I say I love to cook..
Gina on December 11, 2011:
Look at #5, 4 cups are used there, and 1 cup is used in the sauce.
Michelle on December 01, 2011:
I only see where 2 cups of Parmesan is used what about the other 2 cups?
epigramman on October 19, 2011:
..oh my goodness I could never go hungry here - do you mind if I stay here for awhile and enjoy the culinary side of life and your impeccable good taste - which is world class all of the way!!!! lake erie time ontario canada 10:43pm
LadyLyell from George, South Africa on October 11, 2011:
It is always nice to read new recipes even if you don't always get around to making them all. There seems to be no end to chicken recipes. Such a versatile food!
Thelma Raker Coffone from Blue Ridge Mountains, USA on October 11, 2011:
Sounds delicious! I will give it a try. Thanks for sharing.