Puree the wild garlic with all the other ingredients up to and including the salt.
Salt the cutlets, spread 2 tbsp of pesto on top. Heat the oil in a frying pan. Fry the cutlets for approx. 2 mins. on each side. Remove from the oven, cover and leave to rest for approx. 5 mins.
Plate up the chicory, arrange the cutlets on top, drizzle with the pesto.