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 Breast (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.

Place chicken pieces between 2 pieces of parchment. Pound to about a 1/4-inch thick (no thinner).

Dredge chicken cutlets with flour, shaking off excess. Then dunk floured cutlets into egg wash and then into bread crumbs, turning and pressing lightly to coat evenly. Arrange prepared cutlets onto a clean plate or tray.

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.

Turn oven to broil, with rack 8 to 10 inches from heat.

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.

Remove from oven and serve immediately as desired, I served mine with some pasta and extra pesto.