Chicken Cutlets With Chickpea and Pesto Salad
Serves 4|
Hands-On Time:
|
Total Time:
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
- Season the cutlets with ¾ teaspoon salt and ¼ teaspoon pepper. Coat the cutlets in the bread crumbs, pressing gently to help them adhere.
- Heat 2 tablespoons of the oil in a large skillet over medium-high heat.
- Add half the cutlets and cook until golden and cooked through, 2 to 3 minutes per side. Transfer to a plate.
- Heat the remaining 2 tablespoons of oil and cook the remaining cutlets, 2 to 3 minutes per side.
- In a medium bowl, combine the radishes, chickpeas, pesto, lemon juice, and ¼ teaspoon salt. Serve with the chicken.
Nutritional Information
- Per Serving
- Calories 496Calories From Fat 227
- Protein 41g
- Carbohydrate 24g
- Sugar 2g
- Fiber 3g
- Fat 25g
- Sat Fat 4g
- Sodium 944mg
- Cholesterol 99mg
What does this mean? See
Nutrition 101
.
Quick Tip
Japanese panko bread crumbs are coarser than the regular kind and give a crispier result. Look for them in the flour aisle
or the international section of the supermarket.
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