Patched — Bravo Romano Crusted Chicken Salad Recipe

2 large boneless, skinless chicken breasts (sliced horizontally into 4 thin cutlets) 1/2 cup all-purpose flour 2 large eggs, beaten 1/2 cup grated Romano cheese 1/2 cup grated Parmesan cheese 1/2 cup Panko breadcrumbs 1 teaspoon garlic powder 1/2 teaspoon Italian seasoning Salt and freshly cracked black pepper to taste 3 tablespoons olive oil or vegetable oil (for pan-frying) For the Creamy Dressing: 1/2 cup mayonnaise 1/4 cup buttermilk 2 tablespoons sour cream 1 tablespoon white wine vinegar 1 clove garlic, minced 1/2 teaspoon dried dill Salt and pepper to taste For the Salad Base & Toppings:

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

In a large bowl, combine the salad greens, cucumbers, tomatoes, eggs, bacon, and green onions.

Yes! While frying yields the most authentic restaurant texture, you can air fry the breaded chicken at 375°F (190°C) for 12–15 minutes, flipping halfway through, until crispy. Spritz generously with cooking oil before cooking to help the cheese crisp up. Final Thoughts

Check out our guides for Olive Garden's Zuppa Toscana and Maggiano's Rigatoni "D." bravo romano crusted chicken salad recipe

Work with one cutlet at a time using the "dry hand, wet hand" method to avoid messy fingers: Dredge the chicken in the flour, shaking off any excess. Dip it completely into the egg wash.

: Pan-fry in olive oil over medium heat for 4–5 minutes per side until golden brown and the internal temperature reaches 165 raised to the composed with power F 2. Assemble the Salad : Use a mix of crisp Romaine or field greens.

Chopped crispy bacon and sometimes "crispy pasta" bits or seasoned croutons for added texture.

A creamy, slightly sweet, and tangy dressing cuts through the richness of the fried cheese crust. The Ingredients You Will Need Spritz generously with cooking oil before cooking to

To bake the chicken, place the breaded cutlets on a greased baking sheet and bake at 400°F (205°C) for 15–18 minutes, flipping halfway through. For the air fryer, cook at 375°F (190°C) for 12–15 minutes, spritzing both sides with cooking spray to help the cheese brown.

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

By following this recipe and making a few simple substitutions, you can enjoy a delicious and healthy Bravo Romano Crusted Chicken Salad Recipe in the comfort of your own home. Buon appetito!

For the Italian Dressing:

Peppery greens are essential to balance the fried chicken.

A generous dusting of extra Parmesan or Romano cheese. The Dressing: Parmigiana Vinaigrette The salad is traditionally tossed in a creamy yet bright Parmigiana Dressing . Homemade versions often whisk together: Olive oil and white wine (or red wine) vinegar. Dijon mustard and a hint of honey for balance. Minced garlic and dried Italian herbs (oregano and basil).

If your oil is too hot, the cheese will burn before the chicken cooks through. If it is too cold, the breading will absorb the oil and become greasy. Aim for a steady medium-high heat. Nutritional Estimation (Per Serving) Calories: ~620 kcal Protein: 42g Net Carbohydrates: 14g Fat: 44g Fiber: 3g Frequently Asked Questions Can I substitute Parmesan for Romano cheese?