Bravo Romano Crusted Chicken Salad Recipe Online

"Crunchy Romano‑crusted chicken atop fresh greens with a lemon‑garlic vinaigrette — a quick, flavorful salad perfect for lunch or light dinner."

If you want: variations for meal prep, a printable recipe card, or social media captions (short, medium, long).

Crispy, cheesy, herb-infused chicken cutlets meet cool, crisp greens in this show-stopping salad.

When you crave something lighter than pasta but more exciting than a basic chicken breast, the Bravo Romano Crusted Chicken Salad delivers. Inspired by the bold flavors of Romano cheese, garlic, and fresh parsley, this dish features juicy chicken breasts coated in a golden, savory crust, then sliced and served over a bed of peppery arugula, tangy sun-dried tomatoes, and shaved Parmesan. Perfect for a hearty lunch or a satisfying dinner.

If you wish to recreate this restaurant favorite in your own kitchen, here is a high-level guide to the method.

Yes, but you lose the authentic crunch. Bake at 400°F (200°C) on a wire rack set over a baking sheet for 15-18 minutes. Spray the cutlets generously with cooking spray to help them brown.

The Bravo Romano Crusted Chicken Salad is a satisfying, restaurant-quality dish that balances rich, savory chicken with fresh, acidic greens. Its crunchy, cheese-laden crust makes it a standout main-course salad suitable for lunch, dinner, or entertaining. The recipe is flexible, easy to adapt for various diets, and delivers bold Italian-inspired flavors with minimal specialty ingredients.

Would you like a printable version or a modified version for meal prep or gluten-free needs?

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

. This copycat guide provides everything you need to recreate the restaurant experience at home. Ingredients

: 2 large chicken breasts (about 1.5 lbs), pounded thin to about 1/4-inch.

: 3/4 cup grated Pecorino Romano cheese, 1.5 cups Italian-style breadcrumbs (or panko for extra crunch), 1/4 cup all-purpose flour, and 3 large eggs. Salad Base

: Romaine or mixed greens, 1 cup diced tomatoes, 1 cup diced cucumbers, and 1/2 bunch sliced green onions.

: 2 chopped hard-boiled eggs and 4–6 pieces of crispy crumbled bacon. bravo romano crusted chicken salad recipe

: Creamy Parmesan or a ranch-style dressing seasoned with green onions and cracked black pepper. Life, Love, and Good Food Instructions 1. Prepare and Bread the Chicken

: Place chicken breasts between plastic wrap or parchment paper. Use a meat mallet to pound them to an even thickness (about 1/4 inch) to ensure quick, even cooking. : Lightly season both sides with salt and black pepper. Set up Stations

: Place flour in one shallow bowl. In a second, whisk eggs with a splash of water. In a third, combine breadcrumbs, grated Romano cheese, and optionally a teaspoon of garlic powder.

: Dip each piece in flour (shake off excess), then the egg wash, and finally the Romano-breadcrumb mixture, pressing firmly so the crust adheres. 2. Cook the Chicken

: Heat olive oil in a large skillet over medium-high heat. Cook the chicken for about 4–5 minutes per side until golden brown and the internal temperature reaches 165 raised to the composed with power cap F 74 raised to the composed with power cap C Bake (Alternative) : For a lighter version, bake at 375 raised to the composed with power cap F 190 raised to the composed with power cap C

) for 25–30 minutes on a parchment-lined sheet until crispy and golden. Crusted Chicken Romano | 25 Minute Crispy Chicken Dinner

The Romano-Crusted Chicken Salad from Bravo! Italian Kitchen is a signature garden salad featuring crispy, cheese-crusted chicken breasts served over a bed of fresh vegetables with a creamy dressing. This recipe yields a balance of savory, salty, and fresh flavors that can be easily recreated at home. Recipe Overview Prep Time: ~15–20 minutes Cook Time: ~25–30 minutes Total Time: ~45 minutes Servings: 4 Ingredients

The following ingredients are standard for the authentic Bravo-style presentation: For the Romano-Crusted Chicken :

Chicken Breasts: 2 large breasts, pounded thin or sliced into cutlets

Romano Cheese: 1 cup grated (Pecorino Romano is preferred for sharp flavor) Breading Base: 1 cup panko breadcrumbs or plain breadcrumbs

Egg Wash: 2–3 large eggs whisked with a splash of water or milk

Dredge: ½ cup all-purpose flour seasoned with salt and pepper

Seasoning: Garlic powder, dried basil, or Italian seasoning (optional) For the Salad Base: Greens: Mixed field greens or chopped romaine "Crunchy Romano‑crusted chicken atop fresh greens with a

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

Protein Add-ins: 2 hard-boiled eggs (chopped) and 4 pieces of crispy bacon (crumbled) Dressing: Creamy Parmesan dressing Instructions

Chicken Caesar Salad | 50 Recipes | Lisa Snowdon - Big Green Egg

The Romano-Crusted Chicken Salad at Bravo! Italian Kitchen is a fan-favourite known for its blend of crispy, savoury chicken and a fresh, toppings-heavy garden base. While the restaurant keeps its exact recipe proprietary, the dish is defined by its specific set of ingredients and a signature creamy Parmesan dressing. Core Components

According to Bravo! Italian Kitchen menus, the salad consists of several key elements:

The Protein: Chicken breasts crusted in a mixture of breadcrumbs and Romano cheese, typically pan-fried or baked until golden and crispy. The Garden Base: A blend of fresh greens topped with: Diced cucumbers and tomatoes. Chopped hard-boiled eggs. Crumbled crispy bacon. Sliced green onions.

The Dressing: The salad is finished with a signature Creamy Parmesan Dressing. Replicating the Romano-Crusted Chicken

To achieve the restaurant-style chicken at home, recipes from sources like Simply Recipes and TikTok suggest a traditional three-step breading process:

Dredge: Lightly coat chicken cutlets in seasoned all-purpose flour.

Dip: Submerge the floured chicken in an egg wash (beaten eggs, sometimes with a splash of water or milk).

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

Cook: Pan-fry in olive oil over medium-high heat for about 3–4 minutes per side until the internal temperature reaches 165∘F165 raised to the composed with power F Nutritional Overview

Based on Bravo! Italian Kitchen's nutritional menu, a standard serving of this salad contains: Calories: Approximately 820 kcal. Sugar: 11g. Would you like a printable version or a

Chicken Cutlets Recipes with Ramano Cheese in The Bread Crumbs

The Bravo Romano Crusted Chicken Salad is a signature favorite from Bravo! Italian Kitchen, known for its perfect balance of savory, salty cheese and fresh, crisp vegetables. This hearty entrée salad combines warm, golden-brown chicken with a variety of classic Italian-American toppings, all brought together by a signature creamy Parmesan dressing. Ingredients for Success

To recreate this restaurant experience at home, you will need components for both the "Romano" breading and the salad base. For the Romano-Crusted Chicken:

Chicken Breasts: 2 large breasts, pounded to an even 1/2-inch thickness for consistent cooking. Romano Cheese: 1 cup finely grated Pecorino Romano.

Breading Station: 1/2 cup all-purpose flour and 2 large eggs (beaten with a splash of water).

Seasoning: Salt, freshly cracked black pepper, and optional Italian seasoning or garlic powder. Cooking Fat: 2 tablespoons olive oil for pan-frying. For the Salad Base: Bravo! Italian Kitchens Romano-Crusted Chicken Salad Recipe

Divide salad between two plates. Slice the warm Romano crusted chicken on a diagonal and fan over the greens. Drizzle with extra dressing, sprinkle remaining shaved Parmesan, and garnish with toasted nuts if desired.

Lemon‑Garlic Vinaigrette:

1. Prepare the vinaigrette
Whisk all dressing ingredients in a small bowl or shake in a jar. Set aside.

2. Prepare the chicken
Pound chicken breasts to even ½-inch thickness.
In a shallow bowl, combine Romano cheese, breadcrumbs, garlic powder, oregano, salt, and pepper.
Dip each chicken breast in beaten egg, then press firmly into the Romano mixture to coat both sides.

3. Cook the chicken
Heat olive oil in a large skillet over medium heat.
Cook chicken 4–5 minutes per side until golden brown and internal temperature reaches 165°F (74°C).
Transfer to a cutting board and let rest 5 minutes, then slice diagonally.

4. Assemble the salad
Toss greens, tomatoes, red onion, olives, and roasted peppers with half the vinaigrette.
Divide between plates. Top with sliced Romano-crusted chicken.
Drizzle remaining vinaigrette over the chicken.