-inch of oil in a large skillet over medium-high heat. Fry the cutlets for 3 to 4 minutes per side until the crust is deep golden brown and the internal temperature hits 165∘F165 raised to the composed with power F ( 74∘C74 raised to the composed with power C ). Drain on a wire rack or paper towels. 3. Salad Assembly Crusted chicken romano family recipe
A generous dusting of extra Parmesan or Romano cheese. The Dressing: Parmigiana Vinaigrette The salad is traditionally tossed in a creamy yet bright Parmigiana Dressing . Homemade versions often whisk together: Olive oil and white wine (or red wine) vinegar. Dijon mustard and a hint of honey for balance. Minced garlic and dried Italian herbs (oregano and basil). bravo romano crusted chicken salad recipe