UBS IN PERSON Cooking: Chicken Cutlet Sandwich w GreenGarlic Pesto,Burrata

Please register for the In- Person class using your UBS email address as this is an internal event. Class will begin on time, please arrive on time.

Please note: This is an In-Person internal event for UBS employees only. You will not be allowed to enter without a valid UBS employee ID.

Herbed Chicken Cutlet

Serves 4

1 cup flour

2 large eggs

2 tbsp water or milk

2 cups panko breadcrumbs

2 tbsp chopped fresh parsley leaves

1 tbsp chopped fresh oregano leaves

1 tbsp chopped fresh thyme leaves

4 6-oz chicken breasts, butterflied into two pieces

Kosher salt, freshly ground black pepper, and red pepper flakes

1 ½ - 2 cups high heat cooking oil

Lemon wedges, for serving

1. Place the flour in a shallow bowl or pie pan and season with salt and pepper. Crack the eggs into a separate shallow bowl, season with salt and pepper, and whisk in the water or milk. Mix the panko and herbs in a separate shallow bowl or pie pan.

2. Place each chicken cutlet between two layers of plastic wrap and gently pound them out to a ¼” thickness with the flat side of a meat tenderizer. Season chicken on both sides with salt, pepper and red pepper. Working one at a time, dredge each piece of chicken lightly in flour and shake off excess, Then dip into the egg mixture, coating both sides; lift and let excess egg drip off. Then transfer to the panko and gently pat the breadcrumbs into the cutlet. Transfer to a parchment lined tray and repeat with remaining chicken.

3. Place a large skillet over medium high heat and add ½” of oil; prepare a paper towel lined rack over a tray. When oil is heated to 375 F (use a meat thermometer to check), add 2 pieces of chicken to the pan, laying them away from you into the oil to prevent oil splatter. Fry cutlets until deeply golden on both sides, flipping halfway through, about 3-5 minutes per side; use a thermometer to check that chicken has reached 165 F. Remove to the rack and repeat with remaining cutlets. Serve with lemon wedges.

Green Garlic Pesto

¼ cup pine nuts or pumpkin seeds

4 green garlic stalks, whites and light green only, chopped

kosher salt, freshly ground black pepper, and red pepper flakes

1 lemon, for zest and juice

1 cup packed fresh basil leaves

¼ cup packed fresh parsley leaves

⅓ - ½ cup good quality olive oil

3 - 4 tbsp freshly grated Parmigiano Reggiano or Pecorino Romano

1. Combine the pine nuts and green garlic in the bowl of a food processor and season with salt, freshly ground black pepper, and red pepper flakes. Pulse until chopped; remove lid and scrape sides. Add herbs, lemon zest, and a small drop of lemon juice; process until finely minced.

2. Slowly pour in about ⅓ cup of olive oil while pulsing the machine just a few times. Add 3 tbsp cheese and pulse a couple times until mixed. Taste and adjust, adding more seasoning, cheese, lemon juice, or olive oil, as desired.