Super Flavorful Full meal Spring Salad : The crusted Romano Chicken salad with bacon and eggs!!

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If you want to go for a new delicious salad this spring, the kind of full meal that satisfy everybody’s appetite, with a mix of tender greens and a crusty sliced chicken, this one  will make everyone happy! Some great  and simple Italian flavors coming together here. They add a a zest of Mediterranean Roman cuisine to your dinners.

You can switch and add some of your preferred ingredients yet I like the balance of flavors, proteins and fresh vegetables in this uncomplicated recipe…..


Ingredients : Serves 4

  • 4 medium chicken breasts cutlets well flattened
  • 3 to 4  bacon slices fully cooked, crispy  and crumbled
  • 2 large fresh egg, beaten
  • 3 boiled eggs, chopped small
  • 3 small fresh tomatoes chopped small
  • 2 cups plain bread crumbs or panko bread crumbs
  • 2 tablespoons butter
  • 3  tablespoons olive oil
  • 4 cups or more tender Romaine leaves and Boston salad, mixed
  • 1/2  to 1 cup balsamic of vinaigrette
  • 1 cup grated pecorino Romano or Parmesan cheese
  • 2 green onions chopped small
  • 1 fresh lemon juice
  • salt and pepper to taste.


How to make it:

Cook hard boiled eggs, and chop them in small cubes. Wash and dry tomatoes, chop and reserve. Cook bacon till crispy and reserve. Chop green onions, chop the withe, slice the green diagonally.

Using a meat mallet or a rolling pin, flatten the chicken breasts between two plastic wraps sheets, to 1/2 inch thick. Prepare 2 large shallow dishes one with the beaten eggs, salt and pepper, the other with panko breadcrums. Dip each cutlet into the eggs mixture turning once. Then dredge each one into the Panko bread crumbs. reserve on a plate.

Pre- heat oven at 300F.

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Melt over medium heat olive oil and butter in a large nonstick skillet. Add chicken, saute’ till chicken is cooked through, well golden brown about 5 minutes on each side. Salt slightly. Keep warm, covered with foil into the oven.

Toss salad leaves with  chopped tomatoes, chopped white onions, crumbs of bacon in a large bowl, mix well with the balsamic vinaigrette, salt and pepper.

Remove chicken from oven, quickly slice each cutlet into medium slices.

Serve each individual plate,  adding the salad first, then  top with chicken slices, spinkle chicken with grated Pecorino Romano cheese, adjust salt and pepper, sprinkle lightly with lemon, top with a spoonful of chopped eggs. more cheese, green sliced onions and a teaspoon of tomatoes.

Delizioso!! presto a tavola!!






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