Chicken Cutlets with Romesco and Serrano Cracklin’s

I made these Chicken Cutlets with Romesco and Serrano Cracklin’s from December’s Bon Appetit magazine last Tuesday. This is a VERY good recipe. We really enjoyed all the flavors! The only change that I made was that I forgot to toast the almonds in the romesco…oh well. I know it’s a good recipe when Jeremy keeps going back to the kitchen to get a little more! I made this the night after I made the Wiener Schnitzel so it was so home runs in a row! Made me think I need to start cooking again! The vinegar in the salad mixed with the salty proscuitto were great flavors to have with the chicken and romesco! This recipe is a keeper!

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