Crunchy Chicken Romesco Sandwich (Printable Version)
Crispy panko chicken and romesco sauce on garlic-parmesan focaccia with fresh greens for a flavorful summer dish.
# Ingredients:
→ Chicken
01 -
2 boneless chicken breasts, sliced horizontally into even cutlets
02 -
120 g panko breadcrumbs, seasoned with 1/2 tsp smoked paprika
03 -
2 eggs, beaten for breading
04 -
Vegetable oil for frying, sufficient for shallow frying
→ Romesco Sauce
05 -
1 jar (approx. 250 g) roasted red peppers
06 -
50 g sun-dried tomatoes, packed in oil
07 -
40 g toasted almonds
08 -
1 garlic clove, minced
09 -
15 ml red wine vinegar
10 -
30 ml extra virgin olive oil
11 -
Salt and pepper, to taste
→ Garlic-Parmesan Butter
12 -
60 g unsalted butter, softened
13 -
1 garlic clove, minced
14 -
20 g finely grated Parmesan cheese
15 -
10 g fresh parsley, chopped
→ Bread
16 -
4 slices garlic-parmesan focaccia bread
→ Salad
17 -
100 g mixed salad greens
18 -
30 g Parmesan dressing
# Steps:
01 -
Pat chicken breasts dry and slice horizontally into even cutlets to ensure uniform cooking. Set up a three-station breading area with beaten eggs and seasoned panko breadcrumbs. Dip each cutlet into egg wash, then coat evenly with panko mixture.
02 -
Heat vegetable oil in a skillet over medium heat, maintaining approximately 175°C. Fry breaded chicken cutlets for 3-4 minutes per side until golden brown and cooked through. Drain on paper towels to remove excess oil and let rest briefly before slicing.
03 -
Combine roasted red peppers, sun-dried tomatoes, toasted almonds, minced garlic, and red wine vinegar in a blender. Pulse until smooth but retaining slight texture. Slowly stream in olive oil while blending to emulsify. Season with salt and pepper to taste. Allow to come to room temperature before serving.
04 -
Mix softened butter with minced garlic, grated Parmesan, and chopped parsley until well combined. Keep at room temperature for easy spreading.
05 -
Spread garlic-parmesan butter evenly on focaccia slices. Grill or toast until bread is golden and crispy but still tender inside.
06 -
Lightly toss mixed salad greens with Parmesan dressing just before assembly to prevent sogginess.
07 -
Layer toasted focaccia with a generous spread of romesco sauce, sliced crispy chicken cutlets, and dressed salad greens. Top with remaining bread slices. Wrap carefully if transporting to preserve texture.
# Notes:
01 -
For extra crunch, double-dip chicken cutlets in egg and panko. Prepare romesco sauce and garlic butter up to three days in advance for developed flavor. Toast bread just before assembling for optimal texture.
02 -
Store sandwich components separately when not serving immediately to maintain freshness and prevent sogginess.