Heat the oil in a large skillet over medium-high heat. The oil is ready when a breadcrumb dropped into the pan sizzles immediately. Place the breaded chicken cutlets in the skillet, working in batches if necessary to avoid overcrowding.
The salty, umami-rich chicken pairs beautifully with a sweet, tangy Mediterranean dressing.
The chicken is pan-fried in olive oil or a neutral oil until the cheese melts into a golden, shattered-glass crust. The Composition: Greens and Accoutrements
Follow this comprehensive guide to recreate this classic Italian-Mediterranean salad perfectly. Ingredients You Will Need For the Romano Crusted Chicken bravo romano crusted chicken salad recipe
15 mins | Cook time: 15 mins | Servings: 2–3
In this article, we’ll dive into everything you need to know about this dish. From a breakdown of its ingredients to step-by-step cooking instructions, tips for crafting a spot-on copycat recipe at home, nutritional insights, and creative variations—this is your ultimate guide to the Bravo Romano Crusted Chicken Salad.
Store the components separately. Keep the unsauced salad greens in an airtight container with a paper towel to absorb moisture. Store the chicken in a separate container. Reheat the chicken in an oven or air fryer at 350°F to restore its crispiness; avoiding the microwave will prevent it from becoming rubbery. If you want to tailor this recipe further, let me know: Heat the oil in a large skillet over medium-high heat
Garlic powder, dried basil, or Italian seasoning (optional) For the Salad Base: Greens: Mixed field greens or chopped romaine
To recreate this iconic salad, you will need components for the chicken coating, the salad base, and the signature dressing. For the Romano Crusted Chicken: 4 thin-cut cutlets (about 1 pound total). Romano Cheese: 1 cup, finely grated. Panko Breadcrumbs: ½ cup for maximum crunch. Flour: ½ cup all-purpose flour for dredging. Eggs: 2 large eggs, beaten. Garlic Powder & Onion Powder: 1 teaspoon each. Salt & Black Pepper: To taste. Vegetable Oil: ¼ cup for shallow frying. For the Salad Base:
Top the dressed salad with the warm Romano chicken strips and serve immediately while the crust is still crisp. to go with this? Bravo! Italian Kitchens Romano-Crusted Chicken Salad Recipe The salty, umami-rich chicken pairs beautifully with a
: Press the chicken firmly into a mixture of breadcrumbs (Panko or Italian-style) and a generous amount of grated Romano cheese .
Preheat oven to 375°F (190°C). Place on a parchment-lined tray, spray with oil, and bake for 20-25 minutes, flipping once. Step 4: Assemble the Salad