Romero Chicken Recipe

Prepare chicken

Slice the chicken breast horizontally into 2 even cutlets (about 4–6 oz each). If pieces are uneven, gently pound between plastic wrap to 1/2 inch thickness. Season both sides with 1 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp smoked paprika.

Buttermilk soak

Place seasoned cutlets in a shallow dish and pour 1 cup buttermilk over them. Cover and refrigerate for at least 30 minutes (or up to 4 hours) to tenderize and add flavor.

Set up breading stations

In three shallow bowls: (1) whisk 0.75 cup flour with a pinch of salt, (2) beat 2 eggs, (3) combine 1 cup panko and 1/4 cup grated Parmesan. Remove chicken from buttermilk, letting excess drip off before dredging in flour, then egg, then panko mixture, pressing panko to adhere. Place breaded cutlets on a rack while you heat oil.

Fry the chicken

Heat about 1 cup neutral oil in a large skillet over medium-high heat until it reaches 350°F or a drop of water sizzles immediately. Fry cutlets 3–4 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a wire rack set over a sheet pan lined with paper towel to drain. Keep warm in a low oven (200°F) if making ahead.

While chicken soaks or fries, make the basil romesco. In a small skillet over medium heat, toast 1/4 cup almonds until fragrant, 3–4 minutes, stirring. Let cool slightly.

In a blender or food processor combine 1 cup drained roasted red peppers, toasted almonds, 1 small cored tomato, 1 minced garlic clove, 1 tbs sherry vinegar, 1/2 cup fresh basil leaves and 1/4 tsp red pepper flakes. Pulse until mostly smooth, then slowly stream in 1/2 cup extra-virgin olive oil until emulsified. Taste and season with 1/2 tsp kosher salt and additional vinegar or olive oil to achieve a thick but spreadable consistency. Transfer to a bowl.

Whisk together 1/2 cup mayonnaise, 1 minced garlic clove, 1 tsp lemon juice, 1 tsp olive oil, 1/4 tsp kosher salt and 1/8 tsp black pepper until smooth. Adjust seasoning to taste. Refrigerate until assembly.

Prep vegetables and rolls: thinly slice 1/2 red onion. Toss 2 cups arugula with 1 tsp olive oil and 1/8 tsp salt. Split the 2 hoagie rolls but do not cut all the way through; lightly toast cut sides in a skillet or oven until golden (about 3–4 minutes).

Spread a generous layer (about 2 tbs) of basil romesco on the bottom half of each roll. Spread about 1 tbs garlic aioli on the top half of each roll.

Place one panko-fried chicken cutlet into each roll on top of the romesco. Top with a handful of dressed arugula and a few slices of red onion. Optionally squeeze a lemon wedge over the arugula for brightness.

Close the hoagies, press gently, slice in half if desired, and serve immediately while the chicken is hot and crisp.