Breaded Pesto Chicken Cutlets

First, prepare the pesto. Using a blender or mini-processor combine the Fresh Basil Leaves (2 cups) , Parmesan Cheese (1/3 cup) , Pine Nuts (3 Tbsp) , Olive Oil (3 Tbsp) , Garlic (1 clove) , Salt (1/4 tsp) , and juice from the Lemon (1/2) and blend until combined but still has some texture. Set aside.

Prepare three shallow bowls. In the first bowl, combine All-Purpose Flour (1/3 cup) and half the Kosher Salt (1 tsp) . In the second bowl, combine the Eggland's Best Classic Eggs (2) whisked with the Milk (2 Tbsp) . In the third bowl, combine Panko Breadcrumbs (1 cup) and remaining 1/2 tsp kosher salt.

Pat Boneless, Skinless Chicken Breasts (1 lb) dry with a paper towel. Cut each breast in half horizontally and then cut each half into half vertically, giving you 4 pieces per breast.

Add enough Canola Oil (as needed) to a large skillet to come up about a 1/8 of an inch. Heat over medium until hot. Add 4 cutlets and cook for approximately 2 1/2 minutes per side, depending on thickness. Remove to a paper towel-lined plate. Repeat with remaining cutlets.

Arrange cutlets on a foil lined tray. Spread 1 tablspoon of pesto onto each cutlet and sprinkle lightly with Parmesan Cheese (4 Tbsp) . Broil for 1 to 2 minutes, until cheese is bubbly.