Bravo Romano Crusted Chicken Salad Recipe Fix

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.

Coat a cutlet completely in the seasoned flour, shaking off the excess. bravo romano crusted chicken salad recipe

If your oil is too cold, the breading will absorb the oil and become greasy. If it is too hot, the cheese in the breading will burn before the chicken cooks through. Aim for a frying temperature around 350°F (175°C). Dip each cutlet in flour (shaking off excess),

1.5 pounds, skinless and boneless, sliced horizontally into thin cutlets. then in the egg wash

It’s a 10/10 "meal salad." It’s filling enough for dinner but feels fancy enough for a weekend lunch with friends.