Description
Crispy chicken meets Spanish-inspired romesco sauce in this mouthwatering Mediterranean delight. Rustic focaccia serves as the perfect canvas for layers of flavor, inviting you to savor each incredible bite.
Ingredients
Scale
Protein:
- 2 chicken breasts (sliced horizontally into 4 cutlets)
Breading Ingredients:
- 50 grams (1.8 ounces) flour
- 1 egg (whisked)
- 50 grams (1.8 ounces) panko breadcrumbs
- 2 tablespoons olive oil
Romesco Sauce Ingredients:
- 2 garlic cloves
- 2 jarred roasted red bell peppers
- 4 sun-dried tomatoes
- 2 tablespoons almonds
- 0.5 tablespoons balsamic vinegar
- 4 tablespoons olive oil
- 1 teaspoon paprika
- 2 teaspoons kosher salt
Salad Ingredients:
- 2 tablespoons sour cream
- 1 tablespoon mayonnaise
- 0.5 lemon (juiced)
- 1 tablespoon grated parmesan
- Black pepper to taste
- 5 gem lettuce leaves (finely chopped)
- 1 handful rocket (arugula)
Bread Ingredients:
- 2 focaccia loaves (sandwich-sized)
- 4 tablespoons butter (room temperature)
- 3 garlic cloves (minced)
- 5 grams (0.18 ounces) parsley (finely chopped)
- Grated parmesan
Instructions
- Season chicken cutlets with salt and pepper, then meticulously dredge through flour, dip in whisked eggs, and thoroughly coat with panko breadcrumbs for maximum crispiness.
- Warm olive oil in a skillet at medium-high temperature (around 350°F), carefully frying chicken cutlets for 3-4 minutes per side until achieving a rich golden-brown exterior and ensuring internal temperature reaches 165°F.
- Create romesco sauce by blending roasted red peppers, almonds, garlic, tomatoes, sherry vinegar, and olive oil until achieving a silky, uniform consistency with balanced texture.
- Whisk together tangy sour cream, creamy mayonnaise, zesty lemon juice, grated parmesan, and freshly cracked black pepper to create a vibrant dressing for the salad greens.
- Gently toss crisp lettuce and peppery rocket leaves with prepared dressing, ensuring each leaf is elegantly coated while maintaining structural integrity.
- Melt butter with minced garlic and chopped parsley, then generously brush onto focaccia halves, sprinkling abundant parmesan cheese across surface.
- Grill focaccia under broiler for 2-3 minutes until edges turn golden and cheese becomes bubbly and slightly caramelized.
- Spread generous layer of romesco sauce on toasted focaccia, layer crispy chicken cutlets, dressed salad greens, and complete sandwich assembly.
- Optionally wrap in parchment paper to preserve warmth and structural integrity for immediate serving or potential transportation.
Notes
- Customize coating thickness by adjusting panko breadcrumb layer for extra crunchiness or lighter texture.
- Substitute panko with gluten-free breadcrumbs to make the recipe celiac-friendly and accommodate dietary restrictions.
- Enhance romesco sauce depth by roasting bell peppers and tomatoes before blending for more intense, smoky flavor profile.
- Create vegetarian version by replacing chicken with crispy portobello mushroom or eggplant cutlets while maintaining similar preparation technique.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2
- Calories: 740
- Sugar: 5g
- Sodium: 970mg
- Fat: 40g
- Saturated Fat: 10g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 180mg