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Tuesday, August 2, 2011
Chicken Cutlets and Chick Pea Pesto Salad
8 small chicken cutlets (about 1 1/2 pounds)
kosher salt and 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 store-bought pesto
1 tablespoon fresh lemon juice
Season the cutlets with ¾ teaspoon salt and ¼ 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 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.
recipe source : Real Simple
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Posts like these always make me hungry and makes me wish I cooked more. I may have to try this out.
ReplyDeleteThank you for the follow... I am following you now too!
Brenda