Chicken Cutlets With Romesco And Serrano Cracklin'S

• 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

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; sauteuntil crisp, 5 minutes. Transfer to bowl. Heat 2 tablespoons oil in same skillet over medium heat. Add chicken; saute 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.

fresh breadcrumbs, red bell peppers, almonds, extravirgin olive oil, sherry wine vinegar, garlic, paprika, fresh italian parsley, chicken cutlets, serrano ham, butter

Taken from www.epicurious.com/recipes/food/views/chicken-cutlets-with-romesco-and-serrano-cracklins-362272 (may not work)