How to Create the Perfect Chicken Romesco Focaccia

Perfect Breading Technique

Create an ideal crispy coating by applying proper dredging sequence and seasoned breadcrumbs.

Temperature Control

Maintain proper oil temperature for golden-brown exterior while ensuring chicken cooks through properly.

Bread Preparation

Enhance focaccia with garlic and lemon infused oil before light toasting for ideal texture.

Strategic Layering

Assemble ingredients in specific order to balance textures and prevent sogginess for perfect bite experience.

Baking Tips

For the best texture, pound the chicken to an even thickness before breading to ensure even cooking.

Make sure the oil is hot enough before adding the chicken - a breadcrumb dropped in should sizzle immediately.

For a homemade romesco sauce, blend roasted red peppers with toasted almonds, garlic, olive oil, sherry vinegar, and paprika.

The crispy chicken can be prepared up to a day ahead and reheated in the oven for a quicker assembly time.

For a lighter version, you can bake the breaded chicken in a 400°F (200°C) oven for 20-25 minutes instead of frying.

Adding a thin layer of mayonnaise to the bread before the romesco sauce helps prevent the bread from becoming soggy.

For extra flavor, add 1/4 cup of grated Parmesan cheese to the breadcrumb mixture.

Allow the fried chicken to rest for 5 minutes before assembling the sandwich to help retain its juices.

Crunchy Chicken Romesco Focaccia

Name: Crunchy Chicken Romesco Focaccia
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mediterranean, Spanish-inspired
Ingredients: 1 loaf focaccia bread (approximately 12x8 inches); 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness; 1 cup all-purpose flour; 2 large eggs, beaten; 2 cups panko breadcrumbs; 1 teaspoon garlic powder; 1 teaspoon dried oregano; 1/2 teaspoon paprika; 1/2 teaspoon salt; 1/4 teaspoon black pepper; Vegetable oil for frying; 2 cups baby arugula; 1 cup roasted red peppers, sliced; 4 ounces manchego cheese, thinly sliced; Fresh basil leaves for garnish; Lemon wedges; 1/2 cup romesco sauce (store-bought or homemade); 2 tablespoons olive oil; 2 tablespoons mayonnaise (optional); 2 cloves garlic, minced; 1 teaspoon lemon zest

This hearty sandwich features crispy breaded chicken cutlets layered on freshly baked focaccia bread with a vibrant romesco sauce. The combination of crunchy chicken, rustic bread, and the rich, nutty pepper sauce creates a delicious Mediterranean-inspired meal that's perfect for lunch or dinner. Topped with arugula, roasted red peppers, and manchego cheese, this sandwich delivers complex flavors in every bite. While requiring some preparation, the results are well worth the effort for a restaurant-quality sandwich at home.

Prep Time

25 Minutes

Cook Time

20 Minutes

Total Time

45 Minutes

Chef

JUE

Ingredients

Custard Cream

1 loaf focaccia bread (approximately 12x8 inches)

4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness

1 cup all-purpose flour

2 large eggs, beaten

2 cups panko breadcrumbs

1 teaspoon garlic powder

1 teaspoon dried oregano

1/2 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

Vegetable oil for frying

2 cups baby arugula

1 cup roasted red peppers, sliced

4 ounces manchego cheese, thinly sliced

Fresh basil leaves for garnish

Lemon wedges

1/2 cup romesco sauce (store-bought or homemade)

2 tablespoons olive oil

2 tablespoons mayonnaise (optional)

2 cloves garlic, minced

1 teaspoon lemon zest

Instructions

Prepare the chicken coating by mixing panko breadcrumbs with garlic powder, dried oregano, paprika, salt, and pepper in a shallow dish.

Set up a breading station with three dishes: one with flour, one with beaten eggs, and one with the seasoned breadcrumb mixture.

Dredge each chicken breast in flour, then dip in beaten eggs, and finally coat thoroughly with the seasoned breadcrumbs.

Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C).

Fry the breaded chicken for 3-4 minutes per side until golden brown and cooked through (internal temperature of 165°F/74°C). Transfer to a paper towel-lined plate.

While the chicken rests, prepare the bread by cutting the focaccia loaf horizontally in half.

In a small bowl, mix olive oil with minced garlic and lemon zest. Brush this mixture on the cut sides of the focaccia bread.

Toast the focaccia bread in the oven at 350°F (175°C) for 3-5 minutes until lightly crisp.

If using mayonnaise, spread it on the bottom half of the focaccia. Then spread the romesco sauce on the top half of the bread.

Place the crispy chicken cutlets on the bottom half of the bread.

Layer the sliced manchego cheese on top of the chicken, followed by roasted red peppers and arugula.

Place the top half of the bread on the sandwich and press down gently.

Cut the sandwich into four equal portions and serve immediately with lemon wedges on the side.

Crunchy Chicken Romesco Focaccia

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Create the Perfect Chicken Romesco Focaccia

Crunchy Chicken Romesco Focaccia

Ingredients

Instructions