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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.

Course Lunch, Main Course
Cuisine Spanish
Keyword Almonds, Cauliflower, Fire Roasted Tomatoes, Hellman's Real Mayonnaise, Pumpkin Seeds, Roasted Red Peppers, Sunflower Seeds

Ingredients

  • 2 TBSP Romesco Sauce + more for garnish 1.11 CHO
  • 2 TBSP Hellman’s Real Mayonnaise 0 CHO
  • ¼ cup (15 gr) Gluten Free Kikkoman Panko Rice Crumbs (25 CHO/1/2 cup/ 30 gr) 12.5 CHO
  • ¼ tsp. salt 0 CHO
  • ¼ tsp. pepper 0 CHO
  • 1 large chicken breast 0 CHO
  • 2 TBSP olive oil 0 CHO

TOTAL CHO 13.61 CHO

  • 4 CUTLETS = 3.4 CHO EACH
  • *BUN AND CONDIMENTS IN ADDITION TO CUTLET CHO

Instructions

  1. Cut chicken breast into 4 cutlets. Slice horizontally and vertically through the middle.
  2. Mix 2 TBSP Romesco and 2 TBSP mayonnaise, and place in a pasta style bowl, large enough to dredge the cutlets.
  3. Place Panko, salt and pepper in a pasta style bowl.
  4. Pat chicken cutlets dry, then dredge both sides in the mayonnaise mixture and then the panko.
  5. Place dredged cutlets on a plate and heat the oil, on high in a non-stick pan.
  6. Spread oil evenly and when pan is hot add the cutlets. Sear on each side for 3 – 4 minutes, until golden and cooked through.

  7. Place 2 cutlets on a bun and serve with garnishes of choice: lettuce, tomatoes and/or cucumber. Spread 1 TBSP or more Romesco on top of the bun and serve immediately.