Serves1
- Active time:10 min
- Start to finish:15 min
July 2008
Like the best cutlet you can imagine, with a crisp crust and the added hint of sweetness from the cornflakes, this chicken is quintessentially American.
-
1
(6- to 8-oz) skinless boneless chicken breast
-
1
large egg
-
1/4
cup
milk
-
1 1/2
cups
cornflakes
-
1/3
cup
vegetable oil
-
Pound chicken between 2 sheets of plastic wrap to an even 1/2-inch thickness.
-
Whisk together egg and milk in a shallow bowl. Crush cornflakes into another shallow bowl and toss with 1/4 tsp each of salt and pepper.
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Heat oil in a small nonstick skillet over medium heat until hot.
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Meanwhile, sprinkle chicken with 1/4 tsp each of salt and pepper. Dredge in egg mixture, letting excess drip off, then in cornflakes, pressing to help adhere.
-
Fry chicken, turning once, until golden and just cooked through, 5 to 6 minutes total. Drain on paper towels.
