2 large breasts, pounded thin or sliced into cutlets
Close, but not exactly. Chicken Milanese uses Parmesan and breadcrumbs. relies almost exclusively on sharp, salty Romano cheese, giving it a funkier, bolder flavor.
Ensure the internal temperature reaches 165°F (74°C) using a meat thermometer.
You can mix the breadcrumbs and chop the vegetables beforehand, but fry the chicken and dress the salad immediately before serving for best results.
In a small bowl or jar, whisk together olive oil, lemon juice, vinegar, Dijon, Romano cheese, shallot, salt, and pepper until emulsified. bravo romano crusted chicken salad recipe
Lemon‑Garlic Vinaigrette:
Dip each cutlet in flour (shaking off excess), then in the egg wash, and finally press firmly into the cheese-panko mixture to get a thick coating.
1/2 cup (adds the signature restaurant-style crunch). All-Purpose Flour: 1/2 cup (for the initial dredging). Eggs: 2 large eggs, beaten with 1 tablespoon of water. Garlic Powder & Onion Powder: 1/2 teaspoon each. Salt and Black Pepper: To taste.
Avoid pre-shredded cheese in plastic cups. It contains anti-caking agents that prevent it from melting and bonding into a proper crust. Buy a wedge of Pecorino Romano and grate it finely using a microplane. Frequently Asked Questions Can I bake or air-fry the chicken instead? 2 large breasts, pounded thin or sliced into
Press the chicken firmly into the Romano breadcrumb mixture. Ensure both sides are heavily coated. Place the breaded cutlets on a clean plate or baking sheet. Step 4: Fry to Golden Perfection
Typically a mix of chopped romaine or field greens.
For the Romano Crusted Chicken:
Season the chicken breasts with salt, pepper, and garlic powder. Breading Station Ensure the internal temperature reaches 165°F (74°C) using
Mastering this technique makes all the difference. Follow these steps to nail the golden-brown crust and achieve the signature texture.
The contrast between the hot, crunchy chicken and the cold, crisp lettuce leaves provides an incredibly satisfying mouthfeel.
Cook for 4 to 5 minutes on the first side until deep golden brown, then flip and cook for another 3 to 4 minutes.