Quentin Bacon
Hands-On Time
20 Mins
Total Time
20 Mins
Serves 4

How to Make It

Step 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.

Step 2

Heat 2 tablespoons of the oil in a large skillet over medium-high heat.

Step 3

Add half the cutlets and cook until golden and cooked through, 2 to 3 minutes per side. Transfer to a plate.

Step 4

Heat the remaining 2 tablespoons of oil and cook the remaining cutlets, 2 to 3 minutes per side.

Step 5

In a medium bowl, combine the radishes, chickpeas, pesto, lemon juice, and ¼ teaspoon salt. Serve with the chicken.

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