Crunchy Chicken Romesco Focaccia (Print Version)
# Ingredients:
→ Chicken
01 -
2 chicken breasts, sliced horizontally into 4 cutlets
02 -
50g all-purpose flour
03 -
50g panko breadcrumbs
04 -
1 egg, whisked
05 -
2 tablespoons olive oil
→ Romesco Sauce
06 -
2 cloves garlic
07 -
2 jarred roasted red bell peppers
08 -
4 sun-dried tomatoes
09 -
2 tablespoons almonds
10 -
½ tablespoon balsamic vinegar
11 -
4 tablespoons olive oil, plus more if needed
12 -
1 teaspoon paprika
13 -
2 teaspoons kosher salt
→ Salad
14 -
2 tablespoons sour cream
15 -
1 tablespoon mayonnaise
16 -
½ lemon, juiced
17 -
1 tablespoon grated parmesan
18 -
Fresh black pepper
19 -
5 gem lettuce leaves, finely chopped
20 -
Handful of arugula/rocket
→ Assembly
21 -
2 focaccia loaves (or sandwich-sized pieces)
22 -
4 tablespoons butter, room temperature
23 -
5g fresh parsley, finely chopped
24 -
3 cloves garlic, minced
25 -
Plenty of parmesan for grating
# Instructions:
01 -
Slice chicken breasts horizontally into 4 thin cutlets. Coat each in flour, then egg wash, then panko breadcrumbs. Pan-fry in olive oil over medium heat for 4 minutes per side until golden.
02 -
Blend all romesco sauce ingredients until smooth, adding more olive oil if needed for proper consistency. Set aside.
03 -
Mix sour cream, mayonnaise, lemon juice, parmesan, and black pepper. Toss with chopped lettuce and arugula.
04 -
Mix butter with garlic and parsley. Split focaccia, spread butter mixture on all sides, top with grated parmesan. Grill until bubbly and golden.
05 -
Spread romesco on both sides of focaccia. Layer chicken cutlets and dressed salad on bottom slice, top with other slice. Wrap in parchment paper.
# Notes:
01 -
Recipe can be doubled to serve 4 people
02 -
Sandwiches can be stored in the fridge wrapped in parchment paper