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