If chicken breasts are thick, butterfly them or pound gently to an even thickness about 3/4 inch. Pat dry with paper towels and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.

Set up breading station

Place flour in a shallow bowl. In a second bowl whisk eggs with milk until combined. In a third shallow bowl combine grated Romano cheese, garlic powder, onion powder, paprika, and the remaining 1/2 tsp salt.

Coat chicken

Dredge each chicken piece in flour, shaking off excess, dip into the egg mixture, then press firmly into the Romano-cheese mixture so cheese adheres and forms an even crust. Shake off any loose bits.

Pan-fry chicken

Heat a large skillet over medium heat. Add 3 tbsp olive oil and 1 tbsp butter (if using). When oil is hot and shimmering, add chicken (do not crowd the pan). Cook 4–5 minutes per side until crust is golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to prevent burning. Transfer cooked chicken to a wire rack and let rest 5 minutes, then slice into 1/2-inch strips or bite-sized pieces.

Chopped Salad

While chicken cooks, assemble the chopped salad. In a large bowl combine chopped romaine, radicchio (or cabbage), diced cucumber, halved cherry tomatoes, sliced red onion, shredded carrots, chopped parsley, and chiffonade basil. Toss gently to mix. If using nuts, toast them in a dry skillet over medium heat for 2–3 minutes until fragrant and add to the salad.

Taste the salad and season lightly with a pinch of salt and pepper if desired. Keep the salad chilled until ready to dress.

Herb Vinaigrette & Assembly

Make vinaigrette

In a jar or small bowl whisk together red wine vinegar, Dijon mustard, honey, lemon juice, and minced garlic. Slowly whisk in the olive oil until emulsified. Stir in the chopped parsley, chives, basil, 1/2 tsp salt, and 1/4 tsp black pepper. Taste and adjust acidity or seasoning as needed.

Dress salad and plate

Toss the chopped salad with about 3 to 4 tablespoons of the herb vinaigrette (reserve extra for guests). Arrange dressed salad on a serving platter or individual plates.

Top with chicken

Place slices of the Romano-crusted chicken over the chopped salad. Drizzle a little more vinaigrette over the chicken if desired and sprinkle additional grated Romano or chopped herbs as a garnish. Serve immediately.