Chicken Cutlets With Chickpea and Pesto Salad

Chicken Cutlets With Chickpeas and Pesto Salad
 Quentin Bacon
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Serves 4
preparation
20
minutes
cooking
20
minutes

Ingredients

8
small chicken cutlets (about 1 1/2 pounds)
kosher salt and black pepper
1
cup
panko bread crumbs or crushed crackers
1/4
cup
olive oil
8
small radishes, cut into wedges
1
15.5-ounce can chickpeas, rinsed
1/4
cup
store-bought pesto
1
tablespoon
fresh lemon juice

Directions

  1. Season the cutlets with ¾ teaspoon salt and ¼ teaspoon pepper. Coat the cutlets in the bread crumbs, pressing gently to help them adhere.
  2. Heat 2 tablespoons of the oil in a large skillet over medium-high heat.
  3. Add half the cutlets and cook until golden and cooked through, 2 to 3 minutes per side. Transfer to a plate.
  4. Heat the remaining 2 tablespoons of oil and cook the remaining cutlets, 2 to 3 minutes per side.
  5. In a medium bowl, combine the radishes, chickpeas, pesto, lemon juice, and ¼ teaspoon salt. Serve with the chicken.
Sara Quessenberry
June 2009

Nutritional Information

  • Per Serving
  • Calories From Fat 227
  • Protein 41 g
  • Carbohydrate 24 g
  • Sugar 2 g
  • Fiber 3 g
  • Fat 25 g
  • Sat Fat 4 g
  • Sodium 944 mg
  • Cholesterol 99 mg
What does this mean? See Nutrition 101.

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