Chicken Cutlets with Romesco and Serrano Cracklin's

Chicken Cutlets with Romesco and Serrano Cracklin's
Photo by José Picayo


  • 1/3 cup fresh Italian parsley plus 1/2 cup fresh parsley leaves
  • 1 large garlic clove
  • 2 tablespoons Sherry wine vinegar
  • 1 ½ cups fresh breadcrumbs made from baguette with crust
  • 2 ounces thinly sliced Serrano ham or prosciutto
  • 4 large chicken cutlets
  • 6 cups butter lettuce
  • + 4 more ingredients
    • 1 cup roasted red bell peppers from jar
    • 5 tablespoons extra-virgin olive oil
    • ¼ cup sliced almonds
    • ¾ teaspoon paprika

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 med...

View full recipe at Epicurious


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