Bravo Romano Crusted Chicken Salad Recipe Info

Butterfly each chicken breast horizontally to create two thinner cutlets (or pound to ½-inch thickness). Pat dry with paper towels.

1. Prepare the Chicken: Pound the chicken breasts to an even thickness (about ½ inch) to ensure they cook quickly and evenly. Pat them dry with paper towels and season both sides lightly with salt and pepper.

2. Set Up the Breading Station: Set up three shallow bowls. bravo romano crusted chicken salad recipe

3. Dredge the Chicken: Dip each chicken cutlet into the flour, shaking off the excess. Dip it into the egg wash, allowing excess to drip off. Finally, press the chicken firmly into the Romano-Panko mixture, ensuring it is fully coated.

4. Cook the Chicken: Heat the oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the chicken cutlets in the pan. Cook for 3–4 minutes per side until the crust is deep golden brown and the chicken is cooked through (internal temp 165°F). Transfer to a wire rack or paper towel-lined plate to rest. Butterfly each chicken breast horizontally to create two

5. Make the Vinaigrette: 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.

6. Assemble the Salad: In a large bowl, toss the mixed greens, tomatoes, onion, cucumber, and pepperoncini with the vinaigrette (add dressing slowly to avoid overdressing). Divide salad between two plates

7. Serve: Slice the cooked chicken into strips. Pile the salad onto plates and top with the warm, crispy Romano chicken strips. Serve immediately while the chicken is still crunchy.

Divide salad between two plates. Slice the warm Romano crusted chicken on a diagonal and fan over the greens. Drizzle with extra dressing, sprinkle remaining shaved Parmesan, and garnish with toasted nuts if desired.

Yes, but you lose the authentic crunch. Bake at 400°F (200°C) on a wire rack set over a baking sheet for 15-18 minutes. Spray the cutlets generously with cooking spray to help them brown.