I know you're not going to believe this, but if you look back you'll notice that we haven't had chicken in an awfully long time - in fact, not since December 22 and that's over 2 weeks. It's got to be a record and I don't know about you know who, but I've been craving the stuff.
Last night's chicken cutlets took care of that issue quite nicely, at least for a day or so. Chicken breasts pounded until thin and coated with bread crumbs mixed with parsley then fried till crispy golden. YUM! Topped with a romesco sauce which is just a fancy name for roasted red peppers pureed with nuts and lots of garlic and thickened with bread crumbs and served on a bed of butter lettuce garnished with crispy fried prosciutto ...well it was about as sublime as you can get. Best part is, there's Romesco sauce left over and I can only imagine how wonderful it's going to be on a pizza or slathered on a turkey sandwich or with veggies as a dip. Yum!
Now granted I'll agree with you that this salad would be best served when the weatherbug is registering 85 degrees, but we needed to use some organic butter lettuce up before it started growing creepy crawlies in our fridge, so book mark this one and give it a try in the summer, OK? Alternatively turn up the heat, break out the white shorts and sandals and whip up a pitcher of sangria to go along with this dish. You won't be sorry, I promise!
Chicken Cutlets with Romesco & Prosciutto Cracklin’s (adapted from Bon Appetit)
1-1/2 cups fresh breadcrumbs (I used French bread with crust) divided
1 cup drained roasted red peppers (jarred)
1/4 cup toasted slivered almonds
2 tablespoons olive oil
1 tablespoon red wine vinegar
2 cloves garlic, minced
3/4 teaspoon Hungarian paprika
In the bowl of a food processor, combine 1/2 cup breadcrumbs, peppers, nuts, oil, vinegar, garlic and paprika. Process until smooth. Season with salt and pepper. Set aside.
1/2 cup chopped fresh parsley
1 chicken breast cut in half and pounded into cutlets about a quarter inch thickness
3 ounces prosciutto
2 Tablespoons olive oil
1 small head butter lettuce, washed and dried
2 tablespoons oil & vinegar dressing (I used Sundried Tomato Vinaigrette by Kraft)
Shavings of Parmesan cheese for garnish
Combine remaining 1 cup of fresh breadcrumbs with parsley and set aside. Season chicken well with salt and pepper. Coat with crumbs, pressing well so they adhere to the chicken. Set aside.
Heat large skillet over medium high heat. Add prosciutto slices and cook until browned and crisp – about 2 minutes. Remove from pan and set aside. Add olive oil to skillet and heat until shimmering. Add chicken and cook for 4 minutes total, flipping over half way through when golden brown. Remove from pan and cool slightly. Place butter lettuce leaves on a large plate. Top with a drizzle of oil and vinegar dressing and add chicken. Top chicken with Romesco sauce, garnish with crisp prosciutto and parmesan cheese shavings. Serves 2.
Hint - for a lower carb version, try a mixed grain bread rather than French bread. The sauce will have a slightly different flavor, but it'll taste just as good.