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.
"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). bravo romano crusted chicken salad recipe
Bravo! Italian Kitchen Romano-Crusted Chicken Salad is a restaurant classic known for its crispy, cheese-encrusted chicken paired with a creamy dressing and fresh vegetables. You can recreate this signature dish at home in about 45 minutes. Ingredients For the Romano-Crusted Chicken: Chicken Breasts : 2 large breasts, pounded to an even thickness. Romano Cheese : 1 cup, finely grated. Breadcrumbs
: (Optional for extra crunch) 1 cup Panko or Italian-seasoned breadcrumbs. : Salt, black pepper, and 1/2 tsp garlic powder.
: Flour (for coating) and 2 eggs whisked with a splash of water or milk. For the Salad Base: : 1 head of Romaine lettuce, chopped. Vegetables : 1 cup diced tomatoes and 1 cup diced cucumbers.
: 4 pieces of crispy bacon (crumbled), 2 hard-boiled eggs (chopped), and 1 bunch of sliced green onions. For the Dressing: Creamy Parmesan Dressing : You can use a store-bought version or a Creamy Parmesan Ranch Preparation Instructions Prepare the Chicken
Season the chicken breasts with salt, pepper, and garlic powder. Breading Station "Crunchy Romano‑crusted chicken atop fresh greens with a
: Set up three shallow bowls: one with flour, one with the whisked egg mixture, and one with the grated Romano cheese (mixed with breadcrumbs if using).
: Dip each breast into the flour, then the egg, and finally press firmly into the Romano cheese mixture until thoroughly coated. Cook the Chicken Oven Method
: Preheat to 375°F (190°C). Place chicken on a parchment-lined baking sheet and bake for 25–30 minutes until golden and crispy. Stovetop Method
: Heat olive oil in a heavy-bottomed skillet over medium-high heat. Fry the chicken for 3–5 minutes per side until the crust is deep golden brown and the internal temperature reaches 165°F. Assemble the Salad
In a large bowl, combine the chopped Romaine, cucumbers, tomatoes, eggs, bacon, and green onions. Divide salad between two plates
Toss the salad with the creamy Parmesan dressing until evenly coated. Finish and Serve
Let the cooked chicken rest for a few minutes before slicing it into thin strips.
Top the dressed salad with the warm Romano chicken strips and serve immediately while the crust is still crisp. to go with this? 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.
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.
Lemon‑Garlic Vinaigrette: