Description
A delicious Crunchy Chicken Romesco Sandwich featuring crispy chicken cutlets, a homemade romesco sauce, and a fresh salad, all nestled between toasted focaccia bread. Perfect for a satisfying summer meal!
Ingredients
Scale
For the Chicken:
- 2 chicken breasts, sliced horizontally into 4 cutlets
- 50g flour
- 50g panko breadcrumbs
- 1 egg, whisked
- 2 tablespoons olive oil
For the Romesco Sauce:
- 2 garlic cloves
- 2 jarred roasted red bell peppers
- 4 sun-dried tomatoes
- 2 tablespoons almonds
- 1/2 tablespoon balsamic vinegar
- 4 tablespoons olive oil (add more if needed for blending)
- 1 tsp paprika
- 2 tsp kosher salt
For the Salad:
- 2 tablespoons sour cream
- 1 tablespoon mayonnaise
- Juice of 1/2 lemon
- 1 tablespoon grated Parmesan
- Black pepper, to taste
- 5 gem lettuce leaves, finely chopped
- Handful of arugula/rocket
Other Ingredients:
- 2 sandwich-sized pieces of focaccia bread
- 4 tablespoons butter, room temperature
- 5g parsley, finely chopped
- 3 garlic cloves, minced
- Parmesan cheese, for grating (to taste)
Instructions
- Prepare the Chicken:
- Slice your chicken breasts in half horizontally to make 4 thin cutlets. Coat each cutlet in flour, then egg wash, and finally panko breadcrumbs.
- Heat 2 tablespoons of olive oil in a skillet over medium heat. Fry the chicken cutlets for about 4 minutes on each side until golden and crispy. Place on a paper towel-lined plate to absorb excess oil.
- Make the Romesco Sauce:
- In a blender or food processor, combine garlic, roasted red bell peppers, sun-dried tomatoes, almonds, balsamic vinegar, olive oil, paprika, and salt. Blend until smooth, adding more olive oil if necessary for a smooth consistency. Set aside.
- Prepare the Salad:
- In a bowl, mix sour cream, mayonnaise, lemon juice, grated Parmesan, and black pepper. Add the chopped gem lettuce and arugula, tossing to coat. Set aside.
- Prepare the Focaccia:
- In a small bowl, mix butter, minced garlic, and chopped parsley. Slice the focaccia in half and spread the garlic butter mixture on both sides. Grate Parmesan over the buttered bread until well covered.
- Place under a broiler or in a grill pan until the butter melts, the cheese is bubbly, and the bread is slightly golden.
- Assemble the Sandwich:
- Spread romesco sauce on both sides of the focaccia. Place fried chicken cutlets on the bottom half, followed by the salad mixture. Top with the other half of the focaccia and serve immediately.
Notes
- Make It Crunchy: Crisp up the chicken skin in the oven or air fryer for added crunch.
- Customize: Adjust the spice level with more or less paprika, or add hot sauce to the romesco sauce.
- Prep Time: 15 mins
- Cook Time: 25 minutes
- Category: Sandwiches
- Method: Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 sandwich
- Calories: 650
- Sugar: 3g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg