Crispy Chicken Pesto Sandwiches

• 2 tbsp canola oil
• 4 breaded chicken cutlets
• ¼ c salted butter, softened
• 4 soft golden hamburger buns
• ½ c Terrapin Ridge Pesto Aioli
• 1 large tomato, sliced
• Fresh basil

Heat oil in a large nonstick skillet over medium heat. Add chicken and cook until a deep golden-brown crust forms, about 5-7 minutes per side, or until an internal temperature of 165°F is reached. Do not overcrowd pan; cook in batches if necessary. Remove to a paper towel lined plate.

Preheat oven to broil. Spread the salted butter evenly on cut side of buns and place under broiler about 2-3 minutes or until golden brown.

Place chicken on buns followed by a drizzle of aioli, tomato slices and basil leaves, and serve immediately.