Chicken Cutlets with Romesco and Serrano Cracklin's |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 4 |
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To make baguette breadcrumbs, grind fresh slices, crust on, in a processor. Ingredients:
1 1/2 cups fresh breadcrumbs made from baguette with crust, divided |
1 cup drained roasted red bell peppers from jar |
1/4 cup sliced almonds, toasted |
5 tablespoons extra-virgin olive oil, divided |
2 tablespoons sherry wine vinegar, divided |
1 large garlic clove, peeled |
3/4 teaspoon paprika |
1/3 cup chopped fresh italian parsley plus 1/2 cup fresh parsley leaves |
4 large chicken cutlets |
2 ounces thinly sliced serrano ham or prosciutto, chopped |
6 cups torn butter lettuce |
Directions:
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.
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.
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.
4. Per serving: 505 calories, 29 g fat, 4 g fiber Nutritional analysis provided by Bon Appétit
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