- Servings : 6
- Prep Time : 15m
- Cook Time : 30m
- Ready In : 45m
A very economical way to use chicken breast.
- 6 Chicken Fillets
- 1/2 cup(s) Flour
- Coarse Salt
- Black Pepper
- 1 Egg Lightly Beaten with some water
- 1 1/2 cups Cornflakes Crumbs
- Sunflower Oil for Frying
Pound the chicken fillets with a mallet to break the sinew and flatten them. Dip each one into the seasoned flour, then the beaten egg and then the cornflake crumbs. Place on an open board in the fridge for about 15 minutes to set the crumbs.
Meanwhile, heat a little oil in a medium frying pan(I mix sunflower and grape seed). The oil should be quite shallow. Deep-frying is not necessary. Brown on medium high heat on each side for about 5 minutes.
Drain on paper towel and then keep uncovered on a flat plate. Warm for a few minutes just before serving with some lemon wedges.