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Chicken Cutlets with Romesco and Serrano Cracklin

Chicken Cutlets with Romesco and Serrano Cracklin Recipe

  • 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
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