Bravo Romano: Crusted Chicken Salad Recipe

Enjoy your Bravo Romano Crusted Chicken Salad — a crunchy, creamy, and utterly satisfying meal that tastes like it came straight from a cozy Italian bistro.

If your oil is too cold, the breading will absorb the fat and become greasy. If it is too hot, the cheese crust will burn before the chicken cooks through. Medium-high heat is the sweet spot. bravo romano crusted chicken salad recipe

Taste and adjust the vinegar or salt if needed. Refrigerate until ready to assemble. Step 6: Assemble the Salad Enjoy your Bravo Romano Crusted Chicken Salad —

In a large bowl, toss the chopped Romaine with cucumbers, tomatoes, green onions, and enough creamy Parmesan dressing to coat. Slice the warm Romano-crusted chicken into strips. Medium-high heat is the sweet spot

2 large boneless, skinless chicken breasts (sliced horizontally into 4 thin cutlets) 1/2 cup all-purpose flour 2 large eggs, beaten 1/2 cup grated Romano cheese 1/2 cup grated Parmesan cheese 1/2 cup Panko breadcrumbs 1 teaspoon garlic powder 1/2 teaspoon Italian seasoning Salt and freshly cracked black pepper to taste 3 tablespoons olive oil or vegetable oil (for pan-frying) For the Creamy Dressing: 1/2 cup mayonnaise 1/4 cup buttermilk 2 tablespoons sour cream 1 tablespoon white wine vinegar 1 clove garlic, minced 1/2 teaspoon dried dill Salt and pepper to taste For the Salad Base & Toppings:

Place the thin chicken cutlets between two sheets of plastic wrap. Use a meat mallet or the bottom of a heavy skillet to pound them to an even 1/4-inch thickness. This ensures the chicken cooks rapidly and evenly before the cheese crust burns. Step 2: Set Up the Dredging Station Arrange three shallow bowls in a row:

To make this meal fit your dietary preferences, let me know if you want to adapt it for a , a low-calorie version , or if you need a substitute for Romano cheese . AI responses may include mistakes. Learn more Share public link