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Romesco Chicken Sandwich

Home-made Romesco Sauce is very easy to make, and it can be frozen.
Allergen Alert: unless homemade, Romesco contains almonds. Sunflower seeds, pumpkin seeds or cauliflower are good replacements.
Print Recipe
Course Main Course
Cuisine Spanish

Ingredients
  

  • 3 TBSP Romesco Sauce, divided
  • 2 TBSP Hellman’s Real Mayonnaise
  • ¼ cup (15 gr) Gluten Free Kikkoman Panko Rice Crumbs
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • 1 large chicken breast
  • 2 TBSP olive oil

Instructions
 

  • Cut chicken breast into 4 cutlets. Slice horizontally and vertically through the middle.
  • Mix 2 TBSP Romesco and 2 TBSP mayonnaise, and place in a pasta style bowl, large enough to dredge the cutlets.
  • Place Panko, salt and pepper in a pasta style bowl.
  • Pat chicken cutlets dry, then dredge both sides in the mayonnaise mixture and then the panko.
  • Place dredged cutlets on a plate and heat the oil, on high in a non-stick pan.
  • Spread oil evenly and when pan is hot add the cutlets. Sear on each side for 3 – 4 minutes, until golden and cooked through.
  • Place 2 cutlets on a bun and serve with garnishes of choice: lettuce, tomatoes and/or cucumber. Spread remaining 1 TBSP of Romesco on top of the bun and serve immediately.

Notes

The flavours in this sandwich call for a bigger wine.
We loved a Syrah.
We’ve paired:
  • Coyam Emiliana Organic Vineyards, Syrah Blend 2019,Chile
Keyword Chicken Cutlets, Hellman's Real Mayonnaise, Romesco Sauce