Crispy Romesco Chicken (Print Version)
# Ingredients:
→ Chicken
01 -
2 chicken breasts, thinly halved into 4 pieces
02 -
50g plain flour
03 -
50g crispy panko crumbs
04 -
1 whisked egg
05 -
2 tablespoons of cooking olive oil
→ Romesco Sauce
06 -
2 roasted red peppers from a jar
07 -
2 cloves of garlic
08 -
4 dried tomatoes packed in oil
09 -
2 tablespoons of almonds
10 -
½ tablespoon of balsamic vinegar
11 -
4 tablespoons olive oil (add extra if needed)
12 -
1 teaspoon smoky paprika
13 -
2 teaspoons sea salt
→ Salad
14 -
2 tablespoons of sour cream
15 -
1 tablespoon of mayo
16 -
Juice from half a lemon
17 -
1 tablespoon grated parmesan cheese
18 -
Freshly cracked black pepper
19 -
5 leaves of gem lettuce, chopped small
20 -
A handful of baby arugula/rocket
→ Assembly
21 -
2 sandwich-sized pieces of focaccia bread
22 -
4 tablespoons softened butter
23 -
5g parsley, chopped finely
24 -
3 minced garlic cloves
25 -
Lots of grated parmesan cheese
# Instructions:
01 -
Slice chicken breasts horizontally into thin pieces. Dredge in flour, dip in whisked egg, then coat completely in panko crumbs. Fry in olive oil on medium heat for about 4 minutes per side till golden brown.
02 -
Combine all the sauce ingredients in a blender and purée until smooth. Add more olive oil if the mixture feels too thick. Set it aside.
03 -
Whip together sour cream, mayo, parmesan, lemon juice, and a sprinkle of black pepper. Toss it with chopped lettuce and the handful of arugula.
04 -
Stir together the softened butter, garlic, and parsley. Slice focaccia open. Spread the butter mix all over, sprinkle generously with parmesan, and grill until golden and bubbly.
05 -
Spread the romesco sauce on both cut sides of the focaccia. Layer the cooked chicken cutlets and dressed salad onto the bottom piece. Cover with the top slice. Wrap tightly in parchment paper if needed.
# Notes:
01 -
You can double the quantity for 4 servings.
02 -
Sandwiches can stay fresh in the fridge wrapped in parchment paper.