Chicken Milanese with Corn, Cherry Tomato and Cucumber Salad Recipe!

This week has been particularly busy for me! Between work, doing some home improvements, my two dogs and the two foster dogs there have not been enough hours in the day. But, last night we tried a new recipe: Chicken Milanese with Corn, Cherry Tomato and Cucumber Salad and it was so easy and quick to make (not to mention it was incredibly delicious!). I have included the recipe below (along with a few variations I made) and would love to hear if you try it and like it too!

Ingredients:
2 Chicken Cutlets
3/4 c Panko Breadcrumbs
4 ounces Mixed Cherry Tomatoes
2 Ears of Corn
2 ounces Arugula
1 Kirby Cucumber
1 Bunch Opal Basil
2 T All-Purpose Flour
1 T Red Wine Vinegar
1/2 c Dijon Mustard

Directions:

1. Wash and dry the fresh produce and remove the husks and silks of the corn
2. Cut the corn kernels off the cobs and discard the cobs
3. Halve the tomatoes
4. Halve the cucumber lengthwise and scoop out the discarded seeds with a spoon
5. Medium dice the cucumber
6. Pick the opal basil leaves off the stems and discard the stems
7. In a medium bowl, combine 3/4 of the mustard the 3 T of water
8. In a medium (non-stick) pan, heat 2 t of olive oil on medium-high until hot
9. Add the corn; season with salt and pepper and cook for 3-5 minutes.
10. Transfer corn to large bowl and wipe out pan
11. Place the flour and breadcrumbs into 2 separate medium bowls.
12. Pat the chicken dry with paper towels; season with salt and pepper on both sides.
13. Completely coat the seasoned chicken in the flour
14. Next, dip the chicken completely in the mustard-water mixture
15. Then, coat in the breadcrumbs and place on clean plate
16. Heat olive oil (thin layer) in the pan on medium-high until hot
17. Add the breaded chicken and cook for 3  minutes per side (until golden brown and cooked through)
18. I then transferred mine to the oven on 375 for 10 minutes so the crust didn't burn but the chicken thoroughly cooked
19. While the chicken cooks, combine the vinegar and remaining mustard and season with salt and pepper
20. Whisk in 2 T of olive oil and set dressing aside
21. Add arugula, cucumber, tomatoes, and half the opal basil to the bowl of cooked corn.
22. Season salad with salt and pepper and add in enough of the dressing to coat the salad
23. Divide the salad and chicken between two plates and garnish with remaining opal basil

Enjoy!

Kristin