1️⃣ Prepare the Chicken: Slice the chicken breasts horizontally to create 4 thin cutlets. Dredge each piece in flour, then dip in whisked egg, and finally coat with panko breadcrumbs.

2️⃣ Cook the Chicken: Heat olive oil in a pan over medium heat. Cook each cutlet for about 4 minutes per side until crispy and golden brown. Set aside on a plate lined with paper towels.

3️⃣ Make the Romesco Sauce: In a blender or food processor, combine garlic, roasted red bell peppers, sun-dried tomatoes, almonds, balsamic vinegar, olive oil, paprika, and salt. Blend until smooth, adding more olive oil if needed for a creamy consistency. Set aside.

4️⃣ Prepare the Salad: In a bowl, mix sour cream, mayonnaise, lemon juice, Parmesan, and black pepper. Toss the finely chopped lettuce and arugula in the dressing until well coated.

5️⃣ Prepare the Focaccia: In a small bowl, mix the butter with minced garlic and parsley. Slice the focaccia loaves in half and spread the garlic butter mixture on both cut sides. Sprinkle generously with grated Parmesan. Toast in a pan or under a broiler until golden and bubbly.

6️⃣ Assemble the Sandwich: Spread a generous layer of romesco sauce on both sides of the grilled focaccia. Place two crispy chicken cutlets on the bottom half, then top with the dressed salad. Place the top half of the focaccia over the filling.

7️⃣ Serve: Wrap the sandwich in parchment paper for easy handling, slice in half, and enjoy!