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I looked at well-known restaurant nutrition guides and noted that their chicken Parmesan dishes always seem to be high in carbohydrates and sugar. On par with ravioli and ice-cream.

How is it being prepared that is would be so high? I'm thinking plenty of added sugar to the marinara sauce?

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    You understand that pasta is primarily starch, right?
    – Sneftel
    Commented Sep 4, 2019 at 13:46
  • @Sneftel I was under impression that this only included main entree. Let me re-check.
    – paulj
    Commented Sep 4, 2019 at 16:39
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    the carbs likely come from the breading -- flour and breadcrumbs. Sugars from the tomato sauce (for which you might be able to find a less bad version of)
    – Joe
    Commented Sep 4, 2019 at 16:54

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