Bravo Romano Crusted Chicken Salad Recipe -

Bravo Romano Crusted Chicken Salad

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. bravo romano crusted chicken salad recipe

Step 4 – Cook the Chicken

• Heat olive oil in a large non-stick skillet over medium heat.
• Cook chicken for 4–5 minutes per side until golden brown, crispy, and internal temperature reaches 165°F (74°C).
• Transfer to a wire rack to keep crisp.

Part 1: The Dressing (Make ahead)

This needs 15 minutes to meld.

1. In a mason jar or bowl, combine the red wine vinegar, sugar, minced garlic, oregano, red pepper flakes, salt, and pepper.
2. Seal the jar and shake vigorously for 30 seconds to dissolve the sugar.
3. Add the ½ cup of extra virgin olive oil. Shake again until emulsified.
4. Taste. The dressing should be sweet-tangy with a punch of garlic. Set aside.

Can I bake this instead of frying?

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. Heat olive oil in a large non-stick skillet over medium heat

Step 2 – Make the Romano Crust Mixture

• In a shallow bowl, combine grated Romano, panko, plain breadcrumbs, garlic powder, oregano, salt, and pepper.