Chicken Romesco Sandwich (Print Version)

# Ingredients:

→ Chicken preparation

01 - 50g panko crumbs
02 - 4 thin chicken cutlets (from 2 breasts, split horizontally)
03 - 50g plain flour
04 - 2 tbsp olive oil for frying
05 - 1 egg, beaten until foamy

→ Romesco blend

06 - Aged balsamic vinegar, ½ tbsp
07 - Two roasted red peppers from a jar, drained
08 - 4 sun-dried tomatoes packed in oil
09 - Smoked paprika, 1 tsp
10 - Kosher salt, 2 tsp
11 - Two garlic cloves, peeled
12 - 4 tbsp olive oil (add extra if blending is tricky)
13 - 2 tbsp raw or lightly toasted almonds

→ Simple salad mix

14 - Peppery arugula/rocket leaves, a good handful
15 - Juice of half a lemon, freshly squeezed
16 - 2 tbsp tart sour cream
17 - A sprinkle of black pepper, freshly ground
18 - 5 leaves of crisp gem lettuce, finely chopped
19 - 1 tbsp mayonnaise for creaminess
20 - 1 tbsp parmesan, grated fresh

→ Sandwich assembly components

21 - Focaccia bread slices or small loaves, two pieces
22 - Fresh parsley, finely chopped, 5g
23 - Plenty of parmesan for grating generously
24 - 3 garlic cloves, minced
25 - Softened butter, 4 tbsp

# Instructions:

01 - Flatten out the chicken pieces by cutting each breast horizontally. Pour flour onto one plate, whisk the egg in a shallow bowl, and spread panko in another dish. Dredge each cutlet in the flour first, then egg, and last in breadcrumbs, pressing them on lightly. Heat a pan with olive oil on medium, then fry the breaded chicken until golden brown and crunchy, about 4 mins per side.
02 - Blend all the romesco ingredients until smooth and creamy. If the mix seems too thick, add a tiny bit more olive oil to thin it out. Leave this lovely sauce aside for later.
03 - Once the chicken cutlets are golden and crispy, move them to a paper towel-lined plate to drain off extra oil. Set them aside while you get the remaining parts ready.
04 - Mix the mayo, sour cream, parmesan, a squeeze of lemon, and cracked black pepper in a bowl until creamy. Add the lettuce and arugula, stirring gently to coat every leaf evenly.
05 - Set your grill or broiler to preheat. Combine butter, minced garlic, and parsley in a small bowl. Slice the focaccia in half and slather the butter mix over the cut surfaces. Grate parmesan heavily on top. Grill just a few minutes, keeping an eye out so it gets golden and bubbly but doesn't burn.
06 - Lather romesco sauce generously on both the top and bottom halves of the toasted focaccia. Lay the crispy chicken cutlets on the bottom, pile on the dressed salad, and close it with the top half, pressing gently to sandwich it all together.
07 - Roll finished sandwiches in parchment paper to hold them together. They're best eaten straight away for the contrast of warm, crispy chicken and cold salad. If storing, pop in the fridge—just know the bread might soften a little.

# Notes:

01 - Find step-by-step pictures to guide you in the original blog post.
02 - Double the amounts to make sandwiches for four servings.
03 - Make the romesco ahead of time—stores well in the fridge for 3 days.

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