Bravo! Italian Kitchen Romano-Crusted Chicken Salad is a hearty, flavorful dish featuring crispy, cheese-crusted chicken atop a fresh mix of greens, vegetables, and savory toppings
Slice your warm Romano crusted chicken into thick strips and arrange them right on top of the salad. Serve immediately with extra dressing on the side. Pro-Tips for Restaurant-Quality Results
Transfer the cooked chicken to a wire rack set over a baking sheet to drain. Avoid using paper towels, as trapping the steam underneath can make the bottom crust soggy. Step 5: Assemble and Serve
: Chicken breasts crusted in a mixture of breadcrumbs and Romano cheese , typically pan-fried or baked until golden and crispy. The Garden Base : A blend of fresh greens topped with: Diced cucumbers and tomatoes . Chopped hard-boiled eggs . Crumbled crispy bacon . Sliced green onions . bravo romano crusted chicken salad recipe
: 2-3 tbsp olive oil or neutral oil for pan-frying [10, 32]. For the Salad:
The dressing is the soul of this salad and is incredibly easy to make.
: 3/4 cup grated Pecorino Romano cheese, 1.5 cups Italian-style breadcrumbs (or panko for extra crunch), 1/4 cup all-purpose flour, and 3 large eggs. Salad Base The Garden Base : A blend of fresh
: Always pound the chicken to an even 1/2-inch thickness to ensure it cooks at the same rate and the crust doesn't burn before the meat is done. Press Firmly
This salad is a complete meal, but it pairs wonderfully with a side of garlic bread or a glass of dry .
Finely grated Parmesan cheese to tie the dressing back to the chicken's crust. Eggs: 2 large eggs
With this recipe, you can enjoy the flavors and textures of Bravo's famous Romano Crusted Chicken Salad from the comfort of your own home. The crispy Romano cheese crust, fresh mixed greens, and tangy Italian dressing come together to create a dish that's both satisfying and delicious. So go ahead, give it a try, and buon appetito!
: Pound the chicken breasts to an even thickness to ensure quick and even cooking [10, 27]. Season both sides lightly with salt and pepper.
For the chicken to cook evenly and stay tender, it must be uniform in thickness. Place your thin chicken cutlets between two sheets of plastic wrap. Using a meat mallet or the bottom of a heavy skillet, gently pound the chicken until it is roughly ¼-inch thick. Season both sides lightly with salt and black pepper. Step 2: Set Up the Breading Station Grab three shallow bowls or pie dishes:
½ cup (provides a superior crunch compared to traditional breadcrumbs). All-Purpose Flour: ½ cup, for dredging. Eggs: 2 large eggs, beaten.
1 teaspoon garlic powder, 1 teaspoon dried Italian seasoning, salt, and freshly cracked black pepper.