Bravo: Romano Crusted Chicken Salad Recipe ^new^

Bravo! Italian Kitchen Romano-Crusted Chicken Salad is a hearty, flavorful dish featuring crispy, cheese-crusted chicken atop a fresh mix of greens, vegetables, and savory toppings

Mixed Greens: Typically a blend of Romaine and field greens. Cucumbers: 1 cup, diced. Tomatoes: 1 cup, diced. Hard-Boiled Eggs: 2 pieces, chopped. Bacon: 4 slices, cooked and crumbled. Green Onions: 1 bunch, sliced. Creamy Parmesan Dressing Base: ½ cup Mayonnaise and ½ cup Sour Cream. Cheese: ¼ cup grated Romano and ¼ cup shredded Parmesan.

Coat: Press the chicken firmly into a mixture of breadcrumbs (Panko or Italian-style) and a generous amount of grated Romano cheese. bravo romano crusted chicken salad recipe

Tips and Variations:

Dip: Submerge the floured chicken in an egg wash (beaten eggs, sometimes with a splash of water or milk). 2 boneless, skinless chicken breasts (6–8 oz each)

Ingredients

For the Romano Crusted Chicken:

• 2 boneless, skinless chicken breasts (6–8 oz each)
• ½ cup grated Romano cheese
• ¼ cup plain breadcrumbs (panko preferred)
• 1 tsp garlic powder
• 1 tsp dried oregano
• ½ tsp black pepper
• ½ tsp salt
• 1 large egg, beaten
• 2 tbsp olive oil (for pan-searing)

A true Bravo-style salad is not just greens; it is an assembly of Mediterranean-inspired ingredients that complement the rich chicken: Mixed Greens: A base of chopped romaine or a spring mix.

The Finish: A generous dusting of extra Parmesan or Romano cheese. The Dressing: Parmigiana Vinaigrette The salad is traditionally tossed in a creamy yet bright Parmigiana Dressing . Homemade versions often whisk together: Olive oil and white wine (or red wine) vinegar. Dijon mustard and a hint of honey for balance. Minced garlic and dried Italian herbs (oregano and basil). A true Bravo-style salad is not just greens;

Let the chicken rest for 5 minutes after cooking, then slice into strips. Drizzle the dressing over the greens and toss gently.