Basil Creamy Polenta with Spicy Chicken Cutlets

1.In a medium saucepan, bring 4 cups of water to a boil. Add 1 teaspoon of salt and gradually whisk in the polenta, stirring constantly to prevent lumps.

2.Reduce heat to low and continue to stir for about 20 minutes until the polenta thickens and pulls away from the sides of the pan. Stir in the heavy cream, Parmesan cheese, and chopped basil. Keep warm.

3.While the polenta is cooking, prepare the chicken cutlets. Place the flour, beaten eggs, and breadcrumbs in separate shallow dishes. Season the breadcrumbs with garlic powder, paprika, salt, black pepper, and cayenne pepper.

4.Pound the chicken breasts to an even thickness for uniform cooking. Dredge each piece in flour, shaking off excess, then dip in the beaten eggs, and finally coat with the seasoned breadcrumbs.

5.In a large skillet, heat olive oil over medium-high heat. Once hot, add the breaded chicken cutlets and cook for about 4-5 minutes on each side until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.

6.For the relish, combine the corn, diced Italian peppers, apple cider vinegar, honey, and season with salt and pepper to taste in a bowl. Mix well and let sit for a few minutes to allow flavors to meld.

7.To serve, spoon a generous portion of the creamy polenta onto each plate, top with a crispy chicken cutlet, and finish with a spoonful of the spicy corn and pepper relish.