In a large bowl, toss mixed greens, cherry tomatoes, sun-dried tomatoes, red onion, and half the shaved Parmesan with just enough dressing to coat lightly.
A heavy, creamy dressing would overwhelm the richness of the cheese crust. Instead, this salad traditionally pairs the chicken with a Balsamic Vinaigrette (or sometimes a light Italian vinaigrette).
Dredge each cutlet in flour (shake off excess), dip into egg, then press firmly into the Romano breadcrumb mixture. Let coated cutlets rest on a wire rack for 5–10 minutes — this helps the crust stick during frying. bravo romano crusted chicken salad recipe
Butterfly each chicken breast horizontally to create two thinner cutlets (or pound to ½-inch thickness). Pat dry with paper towels.
Do not skip the halving step; thickness is the enemy of a good crust. In a large bowl, toss mixed greens, cherry
What separates a standard chicken salad from the Bravo Romano version? Three key elements:
The Hook: The Bravo Romano Crusted Chicken Salad is a masterclass in texture. It elevates the standard grilled chicken salad by replacing the usual lean, sometimes dry, breast meat with a pan-seared or oven-baked chicken cutlet encrusted with a savory blend of Romano and Parmesan cheeses. When paired with crisp greens, acidic tomatoes, and a signature vinaigrette, it creates a satisfying meal that bridges the gap between comfort food and a lighter lunch. Dredge each cutlet in flour (shake off excess),
The defining element of this salad is the preparation of the chicken. Unlike a breaded schnitzel which relies on breadcrumbs for bulk, the "Romano Crust" is a high-protein, flavor-dense coating.