Chicken Cutlets with Romesco and Serrano Cracklin's

Ingredients

• 0.3 cup almonds toasted sliced
• 1.5 cups crusty baguette fresh with crust, divided
• 6 cups boston lettuce 
• 4 large chicken cutlets 
• 1 large garlic clove peeled
• 5 tablespoons olive oil extra virgin extra-virgin divided
• 0.8 teaspoon paprika 
• 0.3 cup parsley fresh italian chopped
• 1 cup roasted peppers red drained
• 2 ounces serrano ham thinly sliced chopped
• 2 tablespoons sherry vinegar divided

Equipment

• bowl
• frying pan
• whisk
• pie form

Directions

1. Blend 1/2 cup breadcrumbs, peppers, nuts,2 tablespoons oil, 1 tablespoon vinegar,garlic, and paprika in processor. Seasonromesco with salt and pepper.
2. Mix 1 cup crumbs and chopped parsleyin pie dish.
3. Sprinkle chicken with salt andpepper; coat with crumbs.
4. Heat largenonstick skillet over medium heat.
5. Add ham;sautéuntil crisp, 5 minutes.
6. Transfer tobowl.
7. Heat 2 tablespoons oil in same skilletover medium heat.
8. Add chicken; sauté untilcooked through, 4 to 5 minutes per side.Divide chicken among plates.
9. Whisk 1 tablespoon oil and 1 tablespoonvinegar in large bowl; season with saltand pepper.
10. Add lettuce and parsley leaves;toss. Mound salad alongside chicken. Topwith romesco.
11. Sprinkle ham over.
12. Per serving:505 calories, 29 g fat, 4 g fiber
13. Bon Appétit