> Season the cutlets with 1/4 teaspoon salt and 1/4 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 oil and cook the remaining cutlets.
> In a medium bowl, combine the radishes, chickpeas, pesto, lemon juice, and 1/4 teaspoon salt. Serve with the chicken.
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|Serving Size: 1 Serving (27g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 156 (100%)|
|Amt Per Serving||% DV|
|Total Fat 17.4g||23 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 11.3g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 0mg||0 %|
|Sodium 39.5mg||1 %|
|Potassium 16.8mg||0 %|
|Total Carbohydrate 0.6g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0.6g|
|Protein 0.1g||0 %|
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Calories per serving: 156
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