Chicken Salad Recipe | Bravo Romano Crusted

4 strips, cooked until crispy and crumbled. For the Creamy Dressing: Mayonnaise: ½ cup. Sour Cream or Plain Greek Yogurt: ¼ cup. White Wine Vinegar: 1 tablespoon. Lemon Juice: 1 teaspoon, fresh. Dijon Mustard: 1 teaspoon. Honey: 1 to 2 teaspoons (to balance the acidity). Garlic: 1 clove, finely minced. Salt and Pepper: To taste. Step-by-Step Cooking Instructions Step 1: Prep and Pound the Chicken

Bravo uses a blend of Romano and Parmesan cheeses. Romano provides a sharp, tangy, and salty bite, while Parmesan adds a rich, nutty undertone. bravo romano crusted chicken salad recipe

Heat olive oil in a large skillet over medium heat. Fry chicken cutlets for 3–4 minutes per side until deep golden brown and internal temperature reaches 165°F (74°C). Transfer to a paper-towel-lined plate. Do not overcrowd the pan — cook in batches if needed.

The dressing is the soul of this salad and is incredibly easy to make. 4 strips, cooked until crispy and crumbled

Absolutely! To lower the calorie count, grill the chicken instead of frying it, or air-fry the chicken breast using minimal oil. Choose a light or low-fat buttermilk ranch dressing for the salad, and consider reducing the amount of bacon and cheese.

Combine the finely grated Romano cheese and Panko breadcrumbs. Step 3: Bread the Chicken White Wine Vinegar: 1 tablespoon

: The salad is finished with a signature Creamy Parmesan Dressing . Replicating the Romano-Crusted Chicken

To achieve the authentic restaurant taste, try not to substitute the core ingredients. Freshly grated cheese and proper greens make a massive difference. For the Romano Crusted Chicken: