Chicken Cutlets with Romesco and Serrano Cracklin's

Name: Chicken Cutlets with Romesco and Serrano Cracklin's
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1½ cups fresh breadcrumbs; 1 cup drained roasted red bell peppers; ¼ cup sliced almonds; 5 tablespoons extra-virgin olive oil; 2 tablespoons Sherry wine vinegar; 1 clove garlic; ¾ teaspoon paprika; ⅚ cup fresh Italian parsley; 4 pieces chicken cutlets; 2 ounces Serrano ham; 6 cups butter lettuce

Crispy breaded chicken cutlets served with a flavorful Spanish-style romesco sauce made from roasted red peppers and almonds, topped with crispy Serrano ham and accompanied by a fresh butter lettuce salad.

4 servings

25 min

Published October 4, 2025

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Ingredients

•1½ cups fresh breadcrumbs
•1 cup drained roasted red bell peppers
•¼ cup sliced almonds
•5 tablespoons extra-virgin olive oil
•2 tablespoons Sherry wine vinegar
•1 clove garlic
•¾ teaspoon paprika
•⅚ cup fresh Italian parsley
•4 pieces chicken cutlets
•2 ounces Serrano ham
•6 cups butter lettuce

Cooking Instructions

1.
Blend 1/2 cup breadcrumbs, peppers, nuts, 2 tablespoons oil, 1 tablespoon vinegar, garlic, and paprika in processor. Season romesco with salt and pepper.
5 min
2.
Mix 1 cup crumbs and chopped parsley in pie dish. Sprinkle chicken with salt and pepper; coat with crumbs. Heat large nonstick skillet over medium heat. Add ham; sautéuntil crisp, 5 minutes. Transfer to bowl. Heat 2 tablespoons oil in same skillet over medium heat. Add chicken; sauté until cooked through, 4 to 5 minutes per side. Divide chicken among plates.
15 min
3.
Whisk 1 tablespoon oil and 1 tablespoon vinegar in large bowl; season with salt and pepper. Add lettuce and parsley leaves; toss. Mound salad alongside chicken. Top with romesco. Sprinkle ham over.
5 min