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"Chicken" Cutlets With Romesco Sauce

"Chicken" Cutlets With Romesco Sauce
Prep time: , Cook time: , Total time:


Romesco sauce is a traditional Spanish condiment not only can it be an accompaniment to the cutlets, but also a dressing for vegetables or pasta.



1/2 cup slivered or whole blanched almonds, roasted

1 (8-ounce) can whole peeled tomatoes with liquid

3/4 cup drained, prepared roasted red peppers

1/2 cup diced onion

1/3 cup olive oil

2 tablespoons red wine vinegar

3 cloves prepared roasted garlic, halved

2 teaspoons red pepper flakes

1 slice wheat bread, lightly toasted and broken into 6 pieces

Salt to taste

4 soy-based imitation chicken patties



Place almonds in a food processor or blender; process until very finely ground. Add remaining ingredients except salt and "chicken"; process until quite smooth and thoroughly blended, scraping sides of container as needed. Season with salt. Prepare chicken patties according to package directions. Heat Romesco sauce and drizzle 1/4 cup over patties; serve as an entrée. Cover and refrigerate leftover sauce up to 5 days.

Nutritional Info:

Nutritional Info:

Calories 412; Fat 30 g; Sat Fat 3.6 g; Mono Fat 16.1 g; Poly Fat 8.8 g ; Protein 22 g; Carb 17 g; Fiber 7 g; Cholesterol 0 mg; Sodium 715 mg; Calcium 104 g; Potassium 388 g; Vitamin E 9.0 g*;


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