Pan-Fried Chicken With Fresh Tomato-And-Corn Salsa

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Every Day with Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
504
FAT
73%
CHOL
49%
SOD
20%

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Ingredients for 4 servings

1 cup breadcrumbs

1/4 cup chopped fresh basil

1 cup buttermilk

1/2 cup flour

4 chicken breast cutlets (about 1 1/4 pounds total)

Salt and pepper

5 tablespoons extra-virgin olive oil

1 1/2 cups fresh corn kernels (from about 3 ears)

2 tomatoes, cored and chopped

1/2 red onion, thinly sliced

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