Recipe [repack] — Bravo Romano Crusted Chicken Salad

3–4 tablespoons of olive oil or vegetable oil for pan-frying. For the Salad Base:

Whisk the mayonnaise, sour cream, vinegar, lemon juice, honey, Italian seasoning, and minced garlic in a small bowl until completely smooth. Season with a pinch of salt and pepper.

At its core, Romano Crusted Chicken Salad is a composed main-course salad. It features a tender chicken breast coated in a savory crust of Romano cheese and breadcrumbs, pan-fried until golden brown and served over a bed of crisp greens with fresh vegetables, hard-boiled egg, and crumbled bacon. As a signature entrée salad at Bravo! Italian Kitchen, it has become a standout because of its irresistible contrast of textures—the satisfying crunch of the crust against the juicy chicken, the crisp snap of the vegetables, and the velvety smoothness of the cheese-herb dressing.

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Lemon‑Garlic Vinaigrette:

Mix the finely grated Romano cheese and breadcrumbs until completely combined. Step 3: Bread the Chicken

Do not skip the halving step; thickness is the enemy of a good crust. 3–4 tablespoons of olive oil or vegetable oil

Whether the restaurant chain has moved away from your neighborhood or you are simply looking to save money by cooking at home, recreating this restaurant classic is surprisingly easy. This comprehensive guide will walk you through making the ultimate copycat Bravo Romano Crusted Chicken Salad, complete with chef tips for achieving that perfect, shatteringly crisp crust. Why This Salad Works

: Look for "grated" or "finely shredded" versions for better adherence to the chicken. Chicken Breasts

Use thin cutlets or pound standard chicken breasts to a uniform ½-inch thickness. This ensures the chicken cooks through at the exact moment the cheese crust turns golden. At its core, Romano Crusted Chicken Salad is

Top each plate evenly with diced tomatoes, crumbled bacon, and hard-boiled eggs.

1 cup diced tomatoes, 1 cup diced cucumbers, and sliced green onions

With this recipe, you'll be able to create a mouthwatering dish that's sure to become a favorite in your household. Whether you're a foodie, a busy professional, or simply a fan of Bravo's Romano Crusted Chicken Salad, this recipe is sure to satisfy your cravings. So go ahead, get cooking, and enjoy the delicious flavors of Bravo's signature dish from the comfort of your own home!

Coat each piece in flour (shaking off excess), dip into the egg, and then press firmly into the Romano/Panko mixture until fully coated.

Carefully lower the chicken into the hot oil. Cook for 3 to 4 minutes per side. Because the cutlets are thin, they will cook quickly. Look for a deep, golden-brown crust. Internal temperature should reach 165°F (74°C). Transfer the cooked chicken to a wire rack set over a baking sheet; this prevents the bottom from getting soggy while you finish the rest. Step 5: Mix the Dressing and Assemble