In a large bowl, toss the chopped Romaine with cucumbers, tomatoes, green onions, and enough creamy Parmesan dressing to coat. Slice the warm Romano-crusted chicken into strips.

: 2 boneless, skinless chicken breasts (pounded to 1/2-inch thickness) [10, 24].

This Bravo! Italian Kitchen copycat recipe is a total winner if you’re craving a restaurant-quality meal at home. It perfectly balances the crunch of the breaded chicken with a bright, savory vinaigrette.

: Heat olive oil in a heavy-bottomed skillet over medium-high heat. Fry the chicken for 3–5 minutes per side until the crust is deep golden brown and the internal temperature reaches 165°F. Assemble the Salad

) for 25–30 minutes on a parchment-lined sheet until crispy and golden. Crusted Chicken Romano | 25 Minute Crispy Chicken Dinner