Crunchy Chicken Romesco (Print Version)
# Ingredients:
→ Chicken Prep
01 -
4 chicken cutlets (made by halving 2 chicken breasts)
02 -
1 egg, beaten
03 -
2 tablespoons of olive oil
04 -
50g panko breadcrumbs
05 -
50g all-purpose flour
→ Romesco Sauce
06 -
2 roasted red peppers from a jar
07 -
4 sun-dried tomato pieces
08 -
2 tablespoons of almonds
09 -
4 tablespoons of olive oil
10 -
2 garlic cloves, peeled
11 -
1 teaspoon paprika
12 -
2 teaspoons salt (kosher works best)
13 -
½ tablespoon balsamic vinegar
→ Salad Ingredients
14 -
A handful of chopped arugula
15 -
5 leaves of gem lettuce, finely sliced
16 -
1 tablespoon grated parmesan cheese
17 -
1 tablespoon mayo
18 -
2 tablespoons sour cream
19 -
Juice of ½ a lemon
→ Building the Dish
20 -
3 minced garlic cloves
21 -
5g parsley, chopped finely
22 -
4 tablespoons room-temperature butter
23 -
2 focaccia bread slices
24 -
A bit of parmesan cheese for topping
# Instructions:
01 -
Slice the chicken into thin pieces, dip them in flour, then egg, and finally breadcrumbs. In a frying pan with olive oil, cook each side for about 4 minutes until you're happy with how brown it is.
02 -
Toss all the sauce ingredients into a blender. Keep blending until creamy, adding extra oil if it feels too thick.
03 -
Combine mayo, sour cream, lemon juice, parmesan, and black pepper in a bowl. Once mixed, toss in your lettuces.
04 -
Mix parsley, garlic, and butter. Spread this onto focaccia slices, then sprinkle parmesan on top. Heat under your grill until crisp and golden.
05 -
Take the bread and layer romesco sauce, chicken, and salad. Pop the other slice on top and wrap it snugly in parchment paper.
# Notes:
01 -
It stores well in the fridge if made ahead
02 -
You can double the quantity if needed
03 -
Tastes best fresh off the pan