Description
This Crunchy Chicken Romesco Sandwich features crispy breaded chicken breasts paired with a vibrant, smoky romesco sauce. Served on toasted crusty bread with fresh arugula and optional toppings, it’s a perfect balance of textures and bold flavors, ready in just 30 minutes.
Ingredients
Scale
Chicken and Coating
- 2 boneless, skinless chicken breasts
- 1 cup breadcrumbs (panko preferred for extra crunch)
- ½ cup flour
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper, to taste
- Olive oil, for frying
Sauce and Bread
- 1 cup romesco sauce (store-bought or homemade)
- 4 slices of crusty bread (ciabatta, sourdough, or your choice)
Garnish and Optional Toppings
- Fresh arugula or spinach, for garnish
- Optional toppings: sliced avocado, pickled jalapeños, or red onion
Instructions
- Prepare the Chicken: Place the chicken breasts between two sheets of plastic wrap and pound them to about ½ inch thickness to ensure even cooking.
- Season the Chicken: Mix flour with garlic powder, paprika, salt, and pepper in a bowl. Dredge each chicken breast thoroughly in this flour mixture, shaking off any excess.
- Coat in Eggs: Whisk the eggs in a separate bowl and dip the seasoned chicken breasts into the eggs, making sure they are fully coated.
- Crust with Breadcrumbs: Press each chicken breast into the breadcrumbs, coating both sides well to create a crunchy crust.
- Heat the Oil: Heat olive oil in a large skillet over medium heat until hot and shimmering.
- Fry the Chicken: Add the breaded chicken breasts to the skillet and cook for 5-7 minutes per side until the crust is golden brown and the chicken is cooked through. Remove and place on paper towels to drain excess oil.
- Toast the Bread: Using the same skillet, toast the bread slices for 1-2 minutes per side until they are golden and slightly crispy.
- Assemble the Sandwich: Spread a generous amount of romesco sauce on the toasted bread, add the crispy chicken breast, top with fresh arugula or spinach, and add optional toppings like sliced avocado, pickled jalapeños, or red onion. Close the sandwich and serve immediately.
Notes
- Pounding the chicken ensures even cooking and tender texture.
- Panko breadcrumbs are preferred for extra crunch but regular breadcrumbs can be used if unavailable.
- Adjust seasoning in the flour mixture to your taste.
- Use leftover romesco sauce as a dip or spread for other dishes.
- For a lighter option, bake the breaded chicken at 400°F (200°C) for 20-25 minutes instead of frying.
