Toss in some toasted pine nuts, sliced almonds, or cucumber slices to add even more texture to the salad base.
Here is how to recreate this restaurant-quality dish at home, including step-by-step instructions, ingredient substitutions, and expert tips for the perfect crunch. The Secret to the Perfect Romano Crust
1 cup (provides a superior crunch compared to traditional breadcrumbs) Pecorino Romano Cheese: 1 cup, finely grated All-Purpose Flour: 1/2 cup (for dredging) Eggs: 2 large (beaten with 1 tablespoon of water) Garlic Powder & Onion Powder: 1/2 teaspoon each Kosher Salt & Black Pepper: To taste bravo romano crusted chicken salad recipe
The magic of this salad lies in the contrast of textures and temperatures. Standard breaded chicken can sometimes feel heavy on a salad, but this version uses a specific blend of cheeses and fine crumbs to create a delicate, shatteringly crisp exterior that seals in the moisture.
Romano cheese provides a sharp, salty, and crunchy crust that beats standard breadcrumbs any day. Toss in some toasted pine nuts, sliced almonds,
½ cup (provides a superior crunch compared to standard breadcrumbs) All-Purpose Flour: ½ cup (for the initial dredging) Eggs: 2 large (beaten, for the egg wash) Garlic Powder & Onion Powder: ½ teaspoon each Kosher Salt & Black Pepper: To taste Vegetable Oil or Olive Oil: ¼ cup (for shallow frying) For the Salad Base
2 large boneless, skinless chicken breasts (sliced horizontally into 4 thin cutlets) 1/2 cup all-purpose flour 2 large eggs, beaten 1/2 cup grated Romano cheese 1/2 cup grated Parmesan cheese 1/2 cup Panko breadcrumbs 1 teaspoon garlic powder 1/2 teaspoon Italian seasoning Salt and freshly cracked black pepper to taste 3 tablespoons olive oil or vegetable oil (for pan-frying) For the Creamy Dressing: 1/2 cup mayonnaise 1/4 cup buttermilk 2 tablespoons sour cream 1 tablespoon white wine vinegar 1 clove garlic, minced 1/2 teaspoon dried dill Salt and pepper to taste For the Salad Base & Toppings: Standard breaded chicken can sometimes feel heavy on
Absolutely. To air-fry, spray the breaded cutlets generously with cooking oil spray. Air-fry at 400°F (204°C) for 10–12 minutes, flipping halfway through, until crispy. To bake, place them on a raised wire rack over a baking sheet and bake at 420°F (215°C) for 15 minutes. How do I store leftovers?
1/2 cup, crumbled (optional, for an extra briny bite) For the Creamy Italian Vinaigrette Olive Oil: 1/2 cup Red Wine Vinegar: 3 tablespoons
Bravo Italian Kitchen is a beloved restaurant chain known for its upscale Italian-American cuisine. Their Romano Crusted Chicken Salad is a fan favorite, and for good reason. The dish features tender chicken breast, crusted with a blend of Romano cheese, breadcrumbs, and spices, then fried to a golden crisp. Served on top of a bed of mixed greens, with a drizzle of Italian dressing and a sprinkle of extra cheese, it's a flavorful and satisfying meal that's hard to resist.
The secret is in the details: fresh-grated Romano, a golden pan-fry, and that high-sugar red wine vinaigrette. Make this for dinner tonight, and your family will think you catered from Bravo.