1/2 cup all-purpose flour and 2 large eggs (beaten with a splash of water).
Slice the chicken breasts horizontally to create thinner cutlets. bravo romano crusted chicken salad recipe
To recreate this restaurant experience at home, you will need components for both the "Romano" breading and the salad base. 1/2 cup all-purpose flour and 2 large eggs
To replicate the restaurant's "crusted" texture, use a standard three-step dredging process: : Coat thin chicken cutlets in flour. : Submerge the floured chicken into beaten eggs. : Firmly press the chicken into a mixture of grated Pecorino Romano cheese bravo romano crusted chicken salad recipe
: Pan-fry in olive oil over medium-high heat for about 3–4 minutes per side until the internal temperature reaches 165∘F165 raised to the composed with power F Nutritional Overview