Description
A delicious Crunchy Chicken Romesco Sandwich featuring perfectly breaded and fried chicken breasts, complemented by rich romesco sauce and fresh arugula on toasted crusty bread. This sandwich combines crispy texture with vibrant flavors for a satisfying meal.
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
Sandwich Components
- 1 cup romesco sauce (store-bought or homemade)
- 4 slices of crusty bread (ciabatta, sourdough, or your choice)
- Fresh arugula or spinach, for garnish
- Optional toppings: sliced avocado, pickled jalapeños, or red onion
Instructions
- Prepare the Chicken: Flatten the chicken breasts to about ½ inch thickness by placing them between two sheets of plastic wrap and gently pounding with a meat mallet or rolling pin. This ensures even cooking and tender chicken.
- Season the Chicken: In a bowl, combine flour, garlic powder, paprika, salt, and pepper. Dredge each flattened chicken breast in the flour mixture, shaking off any excess flour.
- Coat in Eggs: Whisk the eggs in a separate bowl. Dip each seasoned chicken breast thoroughly in the egg mixture so it is fully coated.
- Crust with Breadcrumbs: Press the egg-coated chicken into the panko 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 but not smoking, ready for frying.
- Fry the Chicken: Place the breaded chicken breasts carefully in the hot oil. Cook for 5 to 7 minutes on each side until the crust is golden brown and the chicken is cooked through. After frying, transfer the chicken to paper towels to absorb any excess oil.
- Toast the Bread: Using the same skillet (discard excess oil if needed), toast the slices of bread for 1 to 2 minutes per side until golden and slightly crisp.
- Assemble the Sandwich: Spread a generous amount of romesco sauce on each slice of toasted bread. Place the fried chicken breast on one slice, add fresh arugula or spinach, and any optional toppings like sliced avocado or pickled jalapeños. Top with the second slice of bread to complete the sandwich.
Notes
- For extra crunch, use panko breadcrumbs as recommended.
- Romesco sauce can be store-bought or homemade depending on preference.
- Make sure the oil is properly heated before frying to avoid greasy chicken.
- Optional toppings add flavor variety and can be customized.
- Flattening the chicken breast ensures even cooking and tender texture.
