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Name: Chicken cutlets with chickpea and pesto salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 8 small chicken cutlets; Kosher Salt; Black pepper; 1 cup Panko bread crumbs or crushed crackers; 1/4 cup Olive oil; 8 small Radishes cut into wedges; 1 15.5-ounce can chickpeas rinsed; 1/4 cup Pesto sauce store bought; 1 tablespoon Fresh lemon juice

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INGREDIENTS

8 small chicken cutlets
Kosher Salt
Black pepper
1 cup Panko bread crumbs or crushed crackers
1/4 cup Olive oil
8 small Radishes ; cut into wedges
1 15.5-ounce can chickpeas ; rinsed
1/4 cup Pesto sauce ; store bought
1 tablespoon Fresh lemon juice

INSTRUCTIONS

> 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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Nutrition

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Serving Size: 1 Serving (27g)
Recipe Makes: 4 Servings

Calories: 156
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 156

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