Bravo Romano Crusted Chicken Salad Recipe Work Direct

Finely grated Parmesan cheese to tie the dressing back to the chicken's crust.

It is a hard, salty Italian cheese made from sheep's milk. It is sharper than Parmesan, making it perfect for breading. bravo romano crusted chicken salad recipe

| Ingredient | Quantity | Notes | | :--- | :--- | :--- | | | 1/2 cup | Full-fat for velvety texture | | Sour Cream or Greek Yogurt | 1/2 cup | Lighter body; use either option | | Buttermilk | 1/2 cup | Brings tangy backbone | | Fresh Lemon Juice | 1-2 tbsp | Adjust based on your preferred tanginess | | Minced Fresh Garlic | 2 cloves | Infuses authentic Italian flavor | | Grated Parmesan Cheese | 1/3 cup | Deep umami, salty notes | | Dijon Mustard | 1 tsp | Emulsifies and adds zing | | Salt & Freshly Cracked Pepper | To taste | Adjust based on your preference | Finely grated Parmesan cheese to tie the dressing

Combine the all-purpose flour, garlic powder, Italian seasoning, salt, and pepper. | Ingredient | Quantity | Notes | |

Place the thin chicken cutlets between two sheets of plastic wrap. Use a meat mallet or the bottom of a heavy skillet to pound them to an even 1/4-inch thickness. This ensures the chicken cooks rapidly and evenly before the cheese crust burns. Step 2: Set Up the Dredging Station Arrange three shallow bowls in a row: