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:

Ingredients

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.
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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