Pistachio Crusted Chicken With Heirloom Tomato Salad - La Panzanella® Artisanal Foods

Ingredients

• 1/2 cup crusted pistachios
• ¼ cup fresh basil leaves
• ½ cup grated parmesean
• 2 cups panko bread crumbs
• 1 tsp garlic powder
• Pinch of chili flakes
• Salt and pepper to taste
• 2 cups of flour
• Egg wash
• 2 eggs
• 4 boneless chicken breasts, sliced in half to make 8 thin cutlets – seasoned with salt and pepper
• 2 tbs butter
• 2 tbs olive oil
• 2-3 large heirloom tomatoes, slices and diced
• ¼ cup olive oil
• ½ cup fresh basil, chopped
• 6 ounces ricotta cheese