Bravo Romano Crusted Chicken Salad Recipe _top_

Bravo Romano Crusted Chicken Salad

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

Heat olive oil in a large skillet over medium heat. Fry chicken cutlets for 3–4 minutes per side until deep golden brown and internal temperature reaches 165°F (74°C). Transfer to a paper-towel-lined plate. Do not overcrowd the pan — cook in batches if needed. bravo romano crusted chicken salad recipe

• 2 boneless, skinless chicken breasts (about 6 oz each)
• 1 cup fine breadcrumbs (panko for extra crunch)
• ½ cup grated Romano cheese
• 2 tbsp fresh parsley, finely chopped
• 2 cloves garlic, minced
• ½ tsp black pepper
• ½ tsp salt
• 2 large eggs, beaten
• ½ cup all-purpose flour
• ¼ cup olive oil (for pan-frying)

• In a large bowl, combine the mixed greens, cherry tomatoes, sliced red onions, and chopped parsley.

Crust

: 1/2 cup grated Romano cheese , 1/4 cup Panko breadcrumbs, 1/2 tsp garlic powder, and 1/2 tsp dried oregano [13, 15, 30]. Bravo Romano Crusted Chicken Salad Bravo

Cooking

: 2-3 tbsp olive oil or neutral oil for pan-frying [10, 32]. For the Salad: 2 boneless, skinless chicken breasts (about 6 oz

Bravo Romano Crusted Chicken Salad

The is a signature-style dish inspired by Italian-American cuisine, often associated with upscale casual dining chains (such as Romano’s Macaroni Grill or similar concepts). The name “Bravo” suggests excellence or flair, while “Romano” refers to the sharp, salty Pecorino Romano cheese used in the crust. This dish combines a warm, crispy, cheese-herb encrusted chicken breast with a cool, fresh salad, creating a contrast in temperatures and textures.