Crispy Chicken Romesco Sandwich
Crispy pan-fried chicken cutlets and a flavorful homemade romesco sauce are the most incredible sandwich pairing in this crispy chicken romesco sandwich!
Servings 4 servings
Calories 708kcal
Ingredients
Romesco Sauce
- 3 medium tomatoes (about 1 lb) cored and quartered
- 1 medium sweet pepper, cored and quartered
- 3 medium whole cloves garlic
- 2 medium dried ancho chiles
- 1 slice toasted or stale bread, torn into bite-sized pieces
- 1/4 cup sliced almonds, toasted
- 1 tablespoon white wine vinegar
- 3 tablespoons extra-virgin olive oil
- Salt and pepper to taste
Crispy Chicken Sandwich
- 2 medium boneless skinless chicken breasts (1-1/2 lbs)
- 1 large egg
- 1/4 cup 2% or skim milk
- 1/2 cup all-purpose flour
- Kosher salt and pepper to taste
- 1 cup panko breadcrumbs
- 2 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 4 ciabatta rolls, split and toasted
- 2 cups firmly-packed arugula
- 2 medium tomatoes, thinly sliced
- 4 slices Monterey jack cheese
- 1 cup sliced dill pickles (optional)
Instructions
Romesco Sauce
- Preheat oven to 400F. Line a medium sheet pan with parchment paper and arrange tomato red pepper cut-side down and garlic on sheet pan.
- Roast tomatoes, pepper, and garlic at 400F 30-35 minutes until softened and slightly blistered in spots. Allow to cool slightly, then remove skin from tomatoes, pepper, and garlic and discard.
- Place ancho chiles in a medium bowl and carefully pour boiling water over top. Place something heavy on top of peppers to fully submerge them in water for 15 minutes to allow them to soften.
- Remove peppers from water and transfer to a cutting board. Remove stem and seeds and finely chop pepper.
- Place ancho chiles, roasted tomatoes, red pepper, garlic, bread pieces, almonds, vinegar, and olive oil in a food processor or blender. Process sauce until smooth, scraping down sides as necessary. Season romesco with salt and pepper to taste and store in refrigerator until ready to serve.
Crispy Chicken Sandwich
- Cut each chicken breast in half width-wise so you have 4 thin chicken cutlets. Pound chicken cutlets flat to about 1/2-in thickness between two sheets of wax paper using a meat mallet or a rolling pin.
- In a shallow bowl, whisk egg and milk together until smooth. Place flour in a separate shallow bowl and season with salt and pepper. Place breadcrumbs in a third shallow bowl and season with salt and pepper.
- Dredge chicken cutlets in flour, shaking off excess. Dip cutlets in egg, then roll in breadcrumbs until fully coated. Place on a plate.
- Place 1 tablespoon butter and olive oil in a large skillet and heat over medium-high heat. Add chicken to pan and sear 3-4 minutes on first side. Flip chicken and add remaining 1 tablespoon butter and cook an additional 3-4 minutes until chicken registers 165F (work in batches if needed to not overcrowd pan - add additional butter and oil to pan as needed). Transfer chicken to a cutting board and set aside for a moment.
- Assemble sandwiches by layering arugula, chicken cutlets, a few spoonfuls of romesco sauce, tomato slices, cheese slices, and pickles if desired between toasted ciabatta rolls. Spoon a little additional romesco on sandwiches and replace tops. Serve sandwiches immediately and enjoy!
Notes
Storing Instructions
Sandwich is best if served immediately after assembly.
Nutrition
Serving: 1 sandwich | Calories: 708kcal | Carbohydrates: 54.6g | Protein: 35.4g | Fat: 38.5g | Saturated Fat: 11.6g | Cholesterol: 112mg | Potassium: 757mg | Fiber: 5.5g | Sugar: 6.4g | Calcium: 277mg | Iron: 2mg