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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.
With this recipe, you can enjoy the flavors and textures of Bravo's famous Romano Crusted Chicken Salad from the comfort of your own home. The crispy Romano cheese crust, fresh mixed greens, and tangy Italian dressing come together to create a dish that's both satisfying and delicious. So go ahead, give it a try, and buon appetito!
This Copycat Bravo! Romano Crusted Chicken Salad recipe brings the restaurant experience straight to your kitchen. It features crispy, cheese-crusted chicken breasts served over a bed of fresh greens, tossed in a signature creamy dressing, and topped with hard-boiled eggs, crisp bacon, and chopped tomatoes.
Romano Crusted Chicken Salad is a signature "guest favourite" at Bravo! Italian Kitchen bravo romano crusted chicken salad recipe
1.5 pounds, skinless and boneless, sliced horizontally into thin cutlets.
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Close, but not exactly. Chicken Milanese uses Parmesan and breadcrumbs. relies almost exclusively on sharp, salty Romano cheese, giving it a funkier, bolder flavor. The key is using panko breadcrumbs, which are
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 the dressed salad greens onto individual serving plates. Slice the warm Romano crusted chicken into thick diagonal strips. Layer the chicken prominently over the top of the salad. Serve immediately with the remaining dressing on the side. Chef's Pro-Tips for Success
Press the chicken firmly into the Romano-Panko mixture, ensuring full and thick coverage on all sides. Repeat for all pieces. Step 4: Pan-Fry to Golden Perfection Heat the oil in a large skillet over medium-high heat. The crispy Romano cheese crust, fresh mixed greens,
Drizzle the remaining dressing over the top and serve immediately. Pro-Tips for Success
If your oil is too cold, the breading will absorb the fat and become greasy. If it is too hot, the cheese crust will burn before the chicken cooks through. Medium-high heat is the sweet spot.
1 cup, finely grated. Authentic Pecorino Romano yields the best salty, sharp flavor.
If Pecorino Romano is too sharp for your taste, you can substitute a high-quality Parmesan or Asiago cheese.
Add the chicken cutlets to the pan, ensuring you do not overcrowd them. Cook for 3 to 4 minutes per side. The crust should turn a deep golden brown, and the internal temperature of the chicken must reach 165°F (74°C). Remove the chicken from the pan and let it rest on a wire rack or a paper-towel-lined plate for 3 minutes. Slice the chicken into strips. Step 5: Assemble the Salad