Salad Recipe Updated - Bravo Romano Crusted Chicken

2 large breasts, sliced horizontally into thin cutlets. Pecorino Romano Cheese: 1 cup, finely grated. Panko Breadcrumbs: 1 cup, finely crushed. All-Purpose Flour: 1/2 cup, for dredging. Eggs: 2 large, beaten with 1 tablespoon of water. Italian Seasoning: 1 teaspoon. Garlic Powder: 1/2 teaspoon.

While a salad, this dish is a hearty, high-protein meal. The Bravo! Italian Kitchen version is generously portioned and nutrient-dense.

1 cup, plain or Italian-style (fine crumbs stick best). All-Purpose Flour: 1/2 cup, for dredging. Eggs: 2 large eggs, beaten. Milk or Water: 2 tablespoons, to thin the egg wash. Garlic Powder: 1 teaspoon. Salt and Black Pepper: To taste. bravo romano crusted chicken salad recipe

The definitive feature of this salad is the ultra-crisp, deeply flavorful chicken crust. Standard breadcrumbs will not achieve the signature Bravo texture.

: 3/4 cup grated Pecorino Romano cheese, 1.5 cups Italian-style breadcrumbs (or panko for extra crunch), 1/4 cup all-purpose flour, and 3 large eggs. Salad Base 2 large breasts, sliced horizontally into thin cutlets

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2 large breasts, pounded to an even 1/2-inch thickness for consistent cooking. Romano Cheese: 1 cup finely grated Pecorino Romano. All-Purpose Flour: 1/2 cup, for dredging

While the exact restaurant recipe is proprietary, home versions featured by sites like Allrecipes Wellness by Kay suggest these key steps to achieve the Bravo! style: