Sautéed Chicken Cutlets with Romesco Sauce

Name: Sautéed Chicken Cutlets with Romesco Sauce
Cuisine: Europe, Spanish & Portuguese
Ingredients: 4 (6- to 8-ounce), boneless, skinless chicken breasts, trimmed; 1 teaspoon, table salt; 1/4 teaspoon, pepper; 4 teaspoons, extra-virgin olive oil, divided; 2 tablespoons, extra-virgin olive oil, divided; 1/2 slice, hearty white sandwich bread, cut into ½-inch pieces; 1/4 cup, hazelnuts, toasted and skinned; 2 , garlic cloves, sliced thin; 1 cup, jarred roasted red peppers, rinsed and patted dry; 1 1/2 tablespoons, sherry vinegar; 1 teaspoon, honey; 1/2 teaspoon, smoked paprika; 1/2 teaspoon, table salt; Pinch, cayenne pepper

Main Courses
Europe
Spanish & Portuguese
Poultry
Chicken
Weeknight

By The Editors of America's Test Kitchen ･ Appears in Cook's Country October/November 2020

A simple pantry sauce adds pizzazz to chicken cutlets.

SERVES 4

TIME 55 minutes

Sautéed Chicken Cutlets with Romesco Sauce

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