8 (2-ounce) pieces boneless, skinless chicken breast
Sea salt, preferably gray salt
Freshly ground black pepper
1 cup Mama's Salsa Rosa, recipe follows
Parmesan wedge
1 lemon, quartered
2 cups fine dried bread crumbs
1/2 cup freshly grated Parmesan
2 tablespoons minced fresh Italian parsley leaves
1 teaspoon sea salt, preferably gray salt
Several grinds black pepper
1 tablespoon olive oil
1/2 cup unbleached all-purpose flour
2 eggs
Olive oil, for frying
4 ounces arugula, washed and stemmed (about 8 cups)
Extra-virgin olive oil, for drizzling
Fresh lemon juice, for drizzling
Salt and freshly ground black pepper
12 large red bell peppers
2 tablespoons olive oil, plus more for brushing peppers
4 serrano chiles
2 cloves garlic, thinly sliced
1 tablespoon chopped fresh oregano leaves
1 cup fresh tomato puree
1 1/2 teaspoons sea salt, preferably gray salt
1 tablespoon red wine vinegar
Freshly ground black pepper
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