Chicken Romesco (Print Version)

# Ingredients:

→ Chicken Prep

01 - 4 chicken cutlets, made by halving 2 breasts horizontally
02 - 3.5 tablespoons panko crumbs
03 - 1 whisked egg
04 - 3.5 tablespoons all-purpose flour
05 - A small amount of olive oil, about 2 tablespoons

→ Romesco Blend

06 - 2 roasted red peppers from a jar
07 - A teaspoon of paprika
08 - 2 pieces of sun-dried tomatoes
09 - 2 garlic cloves
10 - 2 teaspoons of coarse salt
11 - 4 tablespoons of olive oil
12 - 1 tablespoon almond nuts
13 - Half a tablespoon of balsamic vinegar

→ Salad Mix

14 - Freshly squeezed juice of half a lemon
15 - A handful of arugula leaves
16 - 5 small leaves of gem lettuce, finely diced
17 - 1 tablespoon grated parmesan cheese
18 - 2 tablespoons of sour cream
19 - 1 tablespoon regular mayonnaise

→ To Build

20 - 3 finely minced garlic cloves
21 - Softened butter, 4 tablespoons
22 - Focaccia bread, 2 loaves
23 - A sprinkle of grated parmesan for topping
24 - Chopped parsley, about 5 grams

# Instructions:

01 - Cut each chicken breast in half horizontally, dip in flour, then egg, and finally panko. Heat olive oil, and fry each side for a few minutes till it’s crispy and golden.
02 - Toss every sauce ingredient into a blender and mix until it’s smooth. If it feels thick, drizzle in some extra olive oil.
03 - Combine the sour cream, mayo, freshly squeezed lemon juice, cheese, and chopped lettuce and arugula in a bowl. Give it a toss to evenly coat.
04 - Mix the garlic, parsley, and softened butter together. Spread over focaccia slices, add generous parmesan, and brown it under a grill.
05 - On one focaccia piece, spread the romesco mix. Lay the cooked chicken and salad on top, then cover with the second slice. Wrap snugly in parchment if taking to-go.

# Notes:

01 - Feel free to store leftovers in the fridge if made ahead
02 - Double the amounts for bigger groups
03 - Tastes best eaten as soon as it's prepped