Bravo Romano Crusted Chicken Salad Recipe

Bravo Romano Crusted Chicken Salad Recipe: A Creative Twist on the Classic

2 lbs boneless skinless chicken breasts (pounded thin or sliced into cutlets). 1 cup grated Romano cheese, salt, and black pepper. Salad Base: Mixed greens or chopped Romaine. 4 pieces crispy bacon (crumbled). 2 hard-boiled eggs (chopped). 1 cup tomatoes (diced). 1 cup cucumbers (diced). 1 bunch green onions (sliced). Creamy Parmesan dressing. Instructions Prepare the Chicken bravo romano crusted chicken salad recipe

Pan-Fry: Heat oil in a heavy-bottomed skillet over medium heat. Fry the chicken for about 3-5 minutes per side until the crust is deep golden brown and the internal temperature reaches 165∘F165 raised to the composed with power cap F Bravo Romano Crusted Chicken Salad Recipe: A Creative

According to Bravo's menu, the salad is composed of specific layers: Keep chicken crispy – Serve immediately after frying

Part 5: Assembling the Bravo Romano Salad

Work quickly so the chicken stays hot while the salad stays cold.

: Choose "thin-sliced" or "cutlets" to save time on pounding. Creamy Parmesan Dressing : Standard brands like Ken’s Steak House Newman’s Own are reliable options for this flavor profile. Simply Recipes Quick Tips for Success Even Thickness

Chef’s Tips

• Keep chicken crispy – Serve immediately after frying. If meal-prepping, reheat cooked chicken in an air fryer at 375°F for 3–4 minutes.
• Romano vs. Parmesan – Romano gives a sharper, tangier bite. If you only have Parmesan, add a pinch of extra salt.
• Make it a wrap – Stuff sliced chicken and salad into a warm tortilla with extra dressing.