Description
Savor Spanish-inspired Crunchy Chicken Romesco Sandwich with its bold Mediterranean flavors and crispy texture. Delicious layers of grilled chicken, roasted red pepper sauce, and toasted bread create a mouthwatering meal you’ll crave again and again.
Ingredients
Scale
Proteins:
- 2 chicken breasts, sliced horizontally into 4 cutlets
Breading and Base:
- 50 grams (1.8 ounces) all-purpose flour
- 50 grams (1.8 ounces) panko breadcrumbs
- 1 egg, whisked
- 2 focaccia loaves (or sandwich-sized pieces)
Flavor Enhancers and Seasoning:
- 2 tablespoons olive oil
- 4 tablespoons olive oil (add more if needed)
- 2 cloves garlic
- 3 cloves garlic, minced
- 2 jarred roasted red bell peppers
- 4 sun-dried tomatoes
- 2 tablespoons almonds
- 12 tablespoons balsamic vinegar
- 1 teaspoon paprika
- 2 teaspoons kosher salt
- 2 tablespoons sour cream
- 1 tablespoon mayonnaise
- 1/2 lemon, juiced
- 1 tablespoon grated Parmesan
- Fresh black pepper, to taste
- 5 grams (0.18 ounces) fresh parsley, finely chopped
- 4 tablespoons butter, room temperature
Greens:
- 5 gem lettuce leaves, finely chopped
- Handful of arugula (rocket)
- Parmesan (for grating, as much as you like)
Instructions
- Carefully slice chicken breasts horizontally into 4 thin, even cutlets, creating a uniform thickness for consistent cooking.
- Create a three-stage coating station: dust cutlets with flour, dip thoroughly in whisked egg, then generously coat with panko breadcrumbs, ensuring complete coverage.
- Heat olive oil in a skillet over medium heat (around 350°F). Fry each breaded cutlet for approximately 4 minutes per side until achieving a golden-brown, crispy exterior.
- Combine garlic, roasted red bell peppers, sun-dried tomatoes, almonds, balsamic vinegar, olive oil, paprika, and salt in a blender. Pulse until achieving a smooth, creamy romesco sauce, adjusting consistency with additional olive oil if needed.
- Whisk sour cream, mayonnaise, lemon juice, Parmesan, and black pepper in a mixing bowl. Add finely chopped lettuce and arugula, tossing until evenly coated with the creamy dressing.
- Mince garlic and parsley, mixing thoroughly with softened butter. Slice focaccia loaves horizontally and generously spread garlic-herb butter on each cut side.
- Sprinkle grated Parmesan over buttered focaccia surfaces. Toast in a hot pan or under a broiler until edges turn golden and cheese becomes bubbly and slightly crisp.
- Layer romesco sauce generously on both toasted focaccia halves, creating a flavorful base for the sandwich.
- Arrange two crispy chicken cutlets on bottom focaccia half, then pile dressed salad mixture on top of chicken.
- Crown the sandwich with the remaining focaccia half, pressing gently to secure layers.
- Wrap sandwich in parchment paper for easy handling, slice diagonally, and serve immediately while ingredients remain warm and crisp.
Notes
- Chicken Preparation Tip: Create uniform cutlets by using a meat mallet to gently pound chicken breasts between plastic wrap, ensuring even cooking and crispy breading.
- Breading Technique: Press panko breadcrumbs firmly onto chicken to achieve maximum crunchiness, letting each coating layer rest for 5 minutes before cooking to help adhesion.
- Gluten-Free Adaptation: Substitute all-purpose flour with rice flour or cornstarch, and use gluten-free panko or crushed gluten-free crackers for the breading to make the recipe celiac-friendly.
- Healthier Alternative: Replace traditional breadcrumbs with almond meal or ground nuts for a lower-carb version that adds extra protein and nutty flavor to the chicken coating.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Snacks
- Method: Frying
- Cuisine: Spanish
Nutrition
- Serving Size: 4
- Calories: 550 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 30 g
- Saturated Fat: 7 g
- Unsaturated Fat: 21 g
- Trans Fat: 0.2 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 110 mg