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Chicken Cutlets With Chickpea and Pesto Salad

Chicken Cutlets With Chickpeas and Pesto Salad
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Serves 4| Hands-On Time: | Total Time:



  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.
By July, 2009

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

Bread crumbs
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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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.