1. Pat dry the chicken on both sides and season with salt and pepper. Dredge both sides of the chicken through the beaten egg, and then the flour, ensuring fully coated. Set aside.

2. In a large skillet, heat olive oil and half the butter. Cook the chicken until golden on both sides. About 5 minutes per side. Once the chicken has been flipped, to the skillet add the loose corn kernels and remaining butter. Check the chicken's internal temperature, it should read 165 degrees F. Remove chicken and corn from the pan.

3. To the same pan, add the heavy cream and stir in the salsa tartufata. Bring to a boil and reduce to simmer stirring occasionally. Cook for 5 minutes until the sauce starts to thicken. Turn off heat and stir in the parmesan. Return chicken and corn to the pan and let rest a few minutes to warm.

4. To serve: plate a spoonful of the sauce on a plate, place 1 piece of chicken and cover with more sauce and corn. Serve with more parmesan and fresh herbs.