Bravo Romano Crusted Chicken Salad Recipe <Cross-Platform>

This needs 15 minutes to meld.

You no longer need a reservation to enjoy the best chicken salad on the Italian-American chain restaurant circuit. This Bravo Romano Crusted Chicken Salad Recipe delivers the exact crunch, the addictive sweet-tangy dressing, and the satisfying contrast of hot and cold that makes the original famous.

The secret is in the details: fresh-grated Romano, a golden pan-fry, and that high-sugar red wine vinaigrette. Make this for dinner tonight, and your family will think you catered from Bravo.

Hungry for more copycat recipes? Check out our guides for Olive Garden's Zuppa Toscana and Maggiano's Rigatoni "D."

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1. Prepare the vinaigrette
Whisk all dressing ingredients in a small bowl or shake in a jar. Set aside.

2. Prepare the chicken
Pound chicken breasts to even ½-inch thickness.
In a shallow bowl, combine Romano cheese, breadcrumbs, garlic powder, oregano, salt, and pepper.
Dip each chicken breast in beaten egg, then press firmly into the Romano mixture to coat both sides.

3. Cook the chicken
Heat olive oil in a large skillet over medium heat.
Cook chicken 4–5 minutes per side until golden brown and internal temperature reaches 165°F (74°C).
Transfer to a cutting board and let rest 5 minutes, then slice diagonally.

4. Assemble the salad
Toss greens, tomatoes, red onion, olives, and roasted peppers with half the vinaigrette.
Divide between plates. Top with sliced Romano-crusted chicken.
Drizzle remaining vinaigrette over the chicken. This needs 15 minutes to meld

| Component | Approx. Value | |-----------|----------------| | Calories | 680–750 kcal | | Protein | 48 g | | Fat | 45 g | | Carbohydrates | 22 g | | Fiber | 4 g | | Sodium | 980 mg |

Note: Values vary with portion sizes and dressing amount.

1. Prepare the Chicken: Pound the chicken breasts to an even thickness (about ½ inch) to ensure they cook quickly and evenly. Pat them dry with paper towels and season both sides lightly with salt and pepper.

2. Set Up the Breading Station: Set up three shallow bowls. Did you make this Bravo Romano Crusted Chicken Salad Recipe

3. Dredge the Chicken: Dip each chicken cutlet into the flour, shaking off the excess. Dip it into the egg wash, allowing excess to drip off. Finally, press the chicken firmly into the Romano-Panko mixture, ensuring it is fully coated.

4. Cook the Chicken: Heat the oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the chicken cutlets in the pan. Cook for 3–4 minutes per side until the crust is deep golden brown and the chicken is cooked through (internal temp 165°F). Transfer to a wire rack or paper towel-lined plate to rest.

5. Make the Vinaigrette: In a small jar or bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, and minced garlic. Season with salt and pepper to taste.

6. Assemble the Salad: In a large bowl, toss the mixed greens, tomatoes, onion, cucumber, and pepperoncini with the vinaigrette (add dressing slowly to avoid overdressing).

7. Serve: Slice the cooked chicken into strips. Pile the salad onto plates and top with the warm, crispy Romano chicken strips. Serve immediately while the chicken is still crunchy.