Crispy Chicken Focaccia Sandwich (Print Version)
# Ingredients:
→ For the Chicken
01 -
2 chicken breasts sliced horizontally into 4 cutlets
02 -
50g flour
03 -
50g panko breadcrumbs
04 -
1 egg whisked
05 -
2 tablespoon olive oil
→ For the Romesco Sauce
06 -
2 garlic cloves
07 -
2 jarred roasted red bell peppers
08 -
4 sun-dried tomatoes
09 -
2 tablespoon almonds
10 -
½ tablespoon balsamic vinegar
11 -
4 tablespoon olive oil
12 -
1 tsp paprika
13 -
2 tsp kosher salt
→ For the Salad
14 -
2 tablespoon sour cream
15 -
1 tablespoon mayonnaise
16 -
½ juice lemon
17 -
1 tablespoon grated parmesan
18 -
5 gem lettuce leaves finely chopped
19 -
Handful of arugula/rocket
→ For Assembly
20 -
2 focaccia loaves
21 -
4 tablespoon butter room temperature
22 -
5g parsley finely chopped
23 -
3 garlic cloves minced
24 -
Parmesan for grating
# Instructions:
01 -
Slice chicken breasts horizontally, coat in flour, egg, then panko. Fry in olive oil for 4 minutes per side until golden.
02 -
Blend all romesco ingredients until smooth, adding more oil if needed.
03 -
Mix sour cream, mayonnaise, lemon juice, parmesan, and pepper. Toss with lettuce and arugula.
04 -
Mix butter, garlic, and parsley. Spread on focaccia, top with parmesan, and grill until golden.
05 -
Layer romesco sauce, chicken cutlets, and salad between focaccia slices. Wrap in parchment paper.
# Notes:
01 -
Can be made ahead and stored in fridge
02 -
Recipe can be doubled
03 -
Best served fresh