Sautéed Chicken Cutlets with Romesco Sauce

Ingredients

• 4 (6- to 8-ounce) boneless, skinless chicken breasts , trimmed
• 1 teaspoon table salt
• 1/4 teaspoon pepper
• 4 teaspoon sextra-virgin olive oil , divided
• 2 tablespoon sextra-virgin olive oil , divided
• 1/2 slice hearty white sandwich bread , cut into 1/2-inch piece s
• 1/4 cup hazelnuts , toasted and skinned
• 2 garlic clove s , slice d thin
• 1 cup jarred roasted red peppers , rinsed and patted dry
• 1 1/2 tablespoon ssherry vinegar
• 1 teaspoon honey
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon table salt
• Pinch cayenne pepper

Instructions

1. {'@type': 'HowToSection', 'name': 'FOR THE CHICKEN:', 'itemListElement': [{'@type': 'HowToStep', 'text': 'Place chicken breasts on large plate and freeze until firm, about 15 minutes.'}]}
2. {'@type': 'HowToSection', 'name': 'FOR THE SAUCE:', 'itemListElement': [{'@type': 'HowToStep', 'text': 'Meanwhile, add 1 tablespoon oil, bread, and hazelnuts to 12 inch nonstick skillet and cook over medium heat, stirring constantly, until bread and hazelnuts are lightly toasted, about 3 minutes.
3. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds.'}, {'@type': 'HowToStep', 'text': 'Transfer bread mixture to food processor and pulse until coarsely chopped, about 5 pulses.
4. Add red peppers, vinegar, honey, paprika, salt, cayenne, and remaining 1 tablespoon oil to processor.
5. Pulse until finely chopped, 5 to 8 pulses.
6. Transfer sauce to bowl and set aside for serving. (Sauce can be refrigerated for up to 2 days.)'}, {'@type': 'HowToStep', 'text': 'Working with 1 chicken breast at a time, starting at thick end, cut breasts in half horizontally.
7. Using meat pounder, gently pound each cutlet between 2 pieces of plastic wrap to even ¼ inch thickness.
8. Pat cutlets dry with paper towels and sprinkle with salt and pepper.'}, {'@type': 'HowToStep', 'text': 'Wipe now empty skillet clean with paper towels.
9. Heat 2 teaspoons oil in skillet over medium high heat until just smoking.
10. Place 4 cutlets in skillet and cook, without moving them, until browned on first side, about 2 minutes.
11. Flip cutlets and continue to cook until opaque on second side, about 30 seconds longer.
12. Transfer cutlets to serving platter and tent with aluminum foil.
13. Repeat with remaining 4 cutlets and remaining 2 teaspoons oil.
14. Serve with sauce.'}]}