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Chicken Cutlets With Chickpea and Pesto Salad
- 8 small chicken cutlets (about 1 1/2 pounds)
- 1 cup kosher salt and black pepper
- 1/4 cup panko bread crumbs or crushed crackers
- 8 olive oil
- 1 small radishes, cut into wedges
- 1/4 cup 15.5-ounce can chickpeas, rinsed
- 1 tablespoon store-bought pesto
Directions:View on Real Simple
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