Rating: 3.5 stars
83 Ratings
  • 5 star values: 8
  • 4 star values: 19
  • 3 star values: 46
  • 2 star values: 7
  • 1 star values: 3
Sara Quessenberry

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Credit: Quentin Bacon

Recipe Summary

hands-on:
20 mins
total:
20 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Season the cutlets with ¾ teaspoon salt and ¼ teaspoon pepper. Coat the cutlets in the bread crumbs, pressing gently to help them adhere.

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  • 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.

Nutrition Facts

496 calories; protein 41g; carbohydrates 24g; sugars 2g; fiber 3g; fat 25g; saturated fat 4g; sodium 944mg; cholesterol 99mg.
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