Chicken Milanese

Ingredients

Pesto

• 3 cups fresh basil leaves, packed
• Salt to taste
• 2 Tbsp lightly toasted pine nuts
• 1 garlic cloves, smashed
• 1 cup freshly grated Parmesan, plus more for serving
• 1 cup extra-virgin olive oil (Superior Foods Featured Item: #42402 – Soul of Creta)

Chicken and Assembly

• Enough oil for deep frying
• 2 ears of corn on the cob, peeled
• Extra-virgin olive oil
• Salt and pepper
• 1 cup all-purpose flour
• 2 large eggs, room temperature
• 1½ cups panko
• 4 5 oz. boneless skinless chicken breasts, pounded ¼ inch thick (Superior Foods Featured Item: #90264 – Koch Foods)
• Burrata

Preparation

1. Bring a medium-size saucepan full of water to a boil. Fill a bowl with ice water and place it next to the saucepan with a skimmer close by. Add basil leaves. Push them down into the water with the back of a skimmer to submerge for five seconds. Immediately transfer to ice water. Drain and squeeze out excess water.
2. Place pine nuts in a food processor and process until finely ground. Add blanched basil, garlic, parmesan, and kosher salt to taste and process until finely chopped. With machine running, slowly add olive oil and continue to process until the mix is reduced to a fine purée. Transfer to a bowl or squeeze bottle. Thin out with water for desired consistency.
   Chicken and Assembly
3. Heat fry oil to 350°F and preheat grill to medium high heat. Brush corn with oil and then season with salt and fresh cracked black pepper. Grill, turning occasionally until corn is cooked and some kernels are charred. When corn is cool enough slice corn off the cob going deep enough to leave some of the kernels together in large patches. Set aside.
4. Place flour in a shallow bowl. Lightly beat eggs in another shallow bowl to blend. Place panko in a third shallow bowl; season all three with salt and black pepper. Working one at a time, season cutlets with salt and pepper, then dredge in flour, shaking off excess. Transfer to bowl with egg and turn to coat, letting excess drip off. Coat with panko, pressing to adhere.
5. Working in 2 batches, cook cutlets until golden brown and cooked to 165°F. Transfer to a wire rack; season with salt.
6. Plate cutlets and dress with grilled corn, pesto, torn burrata, and parmesan.