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Bravo Romano: Crusted Chicken Salad Recipe __full__

The Romano-Crusted Chicken Salad from Bravo! Italian Kitchen is a signature dish known for its crispy, cheese-encrusted chicken paired with a variety of fresh, savory toppings. According to the official Bravo! menu, this garden salad features Romano-crusted chicken, cucumbers, tomatoes, egg, crispy bacon, and green onions, all tossed in a creamy Parmesan dressing. Copycat Recipe: Bravo! Romano-Crusted Chicken Salad

: Chicken breast crusted in a mixture of Romano cheese and breadcrumbs. Vegetables : Fresh cucumbers, tomatoes, and green onions. : Chopped hard-boiled egg and crispy bacon bits. : A signature creamy Parmesan dressing. Bravo Italian Kitchen Preparation Guide 1. Prepare the Romano-Crusted Chicken bravo romano crusted chicken salad recipe

Bravo Romano Crusted Chicken Salad — Recipe & Content

Description

A crisp, flavorful salad topped with Romano-crusted chicken: crunchy herbed coating, juicy seared chicken, mixed greens, cherry tomatoes, shaved Parmesan, and a tangy lemon‑garlic vinaigrette. Great for lunch, light dinner, or entertaining. The Romano-Crusted Chicken Salad from Bravo

Bravo! Italian Kitchen Romano Crusted Chicken Salad is a study in texture and balanced flavors, featuring crispy, cheese-laden chicken over a garden of fresh vegetables and salty accents. While the restaurant keeps its exact proportions a trade secret, culinary enthusiasts have successfully reverse-engineered the dish to replicate its signature "crunch" and tangy finish. The Foundation: The Romano Crust Serve on a large white plate or wooden board for contrast

: Dip each breast into the flour, then the egg, and finally press firmly into the Romano cheese mixture until thoroughly coated. Cook the Chicken Oven Method

7. Serving & Presentation Suggestions

Part 4: Frying the Chicken

  1. In a large cast-iron or non-stick skillet, heat the olive oil over medium-high heat until shimmering.
  2. Carefully place two cutlets in the pan (do not crowd). Cook for 2 to 3 minutes per side. Watch closely: Romano cheese burns faster than breadcrumbs. You want a deep golden-brown, not black.
  3. Transfer cooked cutlets to a paper-towel-lined plate to drain.

Pan-Fry: Heat oil in a heavy-bottomed skillet over medium heat. Fry the chicken for about 3-5 minutes per side until the crust is deep golden brown and the internal temperature reaches 165∘F165 raised to the composed with power cap F

Last Updated: 3/17/26