Chicken Cutlets with Romesco and Serrano Cracklin's
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.
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
