Where to use cornflakes: a secret recipe from kitchen masters, where the ingredient will not seem superfluous
Cornflakes are served for breakfast. They are quick to prepare and have a pleasant taste.
This is how many people use them, but kitchen experts know another way to do it.
They have a recipe for a hearty dish with the ingredient in question, which they shared with everyone.
Chicken cutlets in cornflakes
Chicken breast fillet – 3 pieces.
Flour – 60 grams.
Dried thyme – 1 teaspoon.
Cayenne pepper – ½ teaspoon.
Chicken egg – 2 pieces.
Cornflakes – 250 grams.
Butter – 3 tablespoons.
Salt and ground black pepper to taste.
The chicken needs to be divided into pieces and beaten, having first wrapped it in cling film.
The flour should be sifted, combined with thyme, salt and pepper.
Eggs should be beaten, adding salt to them.
The cornflakes need to be crushed to make them smaller, then put them into a bowl.
The chicken pieces need to be rolled one by one in flour, eggs and flakes.
The baking tray should be covered with parchment paper, the meat pieces should be placed on it, and sprinkled with butter.
Cook the chops in an oven preheated to 180 degrees for half an hour.
