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Chicken Cutlets with Romesco and Serrano Cracklin's

By The Bon Appétit Test Kitchen

4.4

(10)

Image may contain Food Meal Dish and Plant
Chicken Cutlets with Romesco and Serrano Cracklin'sJosé Picayo

To make baguette breadcrumbs, grind fresh slices, crust on, in a processor.

Recipe information

  • Total Time

    40 minutes

  • Yield

    Makes 4 servings

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

Preparation

  1. Step 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.

    Step 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.

    Step 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.

Nutrition Per Serving

Per serving: 505 calories
29 g fat
4 g fiber
#### Nutritional analysis provided by Bon Appétit
TagsCutletBell PepperVegetablePaprikaHerbs & SpicesChicken BreastChickenPoultrySerrano HamHamMeatProsciuttoMainDinnerDairy FreeSauteFood ProcessorBon Appétit

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