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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']

Blend 1/2 cup breadcrumbs, peppers, nuts, 2 tablespoons oil, 1 tablespoon vinegar, garlic, and paprika in processor. Season romesco with salt and pepper.
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; sautéuntil crisp, 5 minutes. Transfer to bowl. Heat 2 tablespoons oil in same skillet over medium heat. Add chicken; sauté until cooked through, 4 to 5 minutes per side. Divide chicken among plates.
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.

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