Bravo Romano Crusted Chicken Salad Recipe -

Place the warm chicken strips on top and serve immediately to maintain the "shatter" of the cheese crust.

1 cup, finely and freshly grated (Pecorino Romano is ideal).

2 lbs boneless skinless chicken breasts (pounded thin or sliced into cutlets). 1 cup grated Romano cheese, salt, and black pepper. Salad Base: Mixed greens or chopped Romaine. 4 pieces crispy bacon (crumbled). 2 hard-boiled eggs (chopped). 1 cup tomatoes (diced). 1 cup cucumbers (diced). 1 bunch green onions (sliced). Creamy Parmesan dressing. Instructions Prepare the Chicken

The key is using panko breadcrumbs, which are larger and flakier than traditional breadcrumbs, combined with pan-frying in hot oil. The Pecorino Romano cheese also adds to the crunch while providing rich umami flavor. bravo romano crusted chicken salad recipe

Absolutely! To lower the calorie count, grill the chicken instead of frying it, or air-fry the chicken breast using minimal oil. Choose a light or low-fat buttermilk ranch dressing for the salad, and consider reducing the amount of bacon and cheese.

In a small jar or bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, and minced garlic. Season with salt and pepper to taste.

1/2 cup all-purpose flour and 2 large eggs (beaten with a splash of water). Place the warm chicken strips on top and

If you have ever dined at Bravo! Italian Kitchen, you know that certain menu items develop a cult-like following. Chief among them is the Romano Crusted Chicken Salad. This dish is a masterclass in texture and flavor contrast: warm, ultra-crispy, cheese-crusted chicken breasts served over a bed of cool, crisp greens, tossed in a creamy, tangy dressing, and hard-boiled eggs.

Pre-packaged grated cheese is coated with anti-caking agents that prevent it from melting and binding properly. Buy a wedge of Pecorino Romano and Parmigiano-Reggiano and grate it freshly at home.

35-40 minutes

The dish is a stellar example of an insalata di pollo , meaning "chicken salad" in Italian. Unlike the mayonnaise-based version, this is a warm-topped "deconstructed" salad. The deliciously seasoned coating adheres to the chicken, which is then sliced to serve over a signature blend of ingredients. Though many recipes call for a baked preparation, the most authentic version calls for pan-frying the chicken to ensure a perfectly crispy exterior without drying out the meat inside.

15 mins | Cook time: 15 mins | Servings: 2–3