Chicken Cutlets With Chickpea and Pesto Salad

chicken-cutlets-chickpeas-pesto-salad
Photo by  Quentin Bacon
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 496 calories
    • Calories 227 calories from fat
    • Fat 25 g
    • Sat Fat 4 g
    • Cholesterol 99 mg
    • Sodium 944 mg
    • Protein 41 g
    • Carbohydrate 24 g
    • Sugar 2 g
    • Fiber 3 g

Ingredients

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