Chicken Cutlets With Chickpea and Pesto Salad

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Ingredients

• 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

Directions

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.
2. Heat 2 tablespoons of the oil in a large skillet over medium-high heat.
3. Add half the cutlets and cook until golden and cooked through, 2 to 3 minutes per side. Transfer to a plate.
4. Heat the remaining 2 tablespoons of oil and cook the remaining cutlets, 2 to 3 minutes per side.
5. In a medium bowl, combine the radishes, chickpeas, pesto, lemon juice, and ¼ teaspoon salt. Serve with the chicken.