Chicken Cutlets with Romesco and Serrano Cracklin's - Northern Michigan's News Leader

Chicken Cutlets with Romesco and Serrano Cracklin's

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1 1/2 cups Fresh breadcrumbs mad from baguette
1 cup Drained roasted bell peppers from jar
1/4 cup Sliced almonds toasted
5 tbs Extra virgin olive oil
2 tbs Sherry wine vinegar
1 large Garlic clove
3/4 tsp Paprika
1/3 cup Chopped fresh Italian parsley
4 Large chicken cutlets
2 oz. Thinly sliced Serrano ham or prosciutto
6 cups Torn butter lettuce
Blend 1/2 cup breadcrumbs, peppers, nuts, 2 tablespoons oil, 1 tablespoon vinegar, garlic and paprika in processor. Season romesco with salt and pepper.

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; saute until crisp, 5 minutes. Transfer to bowl. Heat 2 tablespoons oil in same skillet over medium heat. Add chicken; saute until cooked through; 4-5 minutes per side. Divide chicken among plates.

Whisk one 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.