Chicken with corn flakes

Prep time
Total time
3 hours

1 kg (3 pieces) chicken breast 
1 cup flour  
5 eggs, well beaten 
5 cups Corn Flakes 
1 1/3 cup grated parmesan 
For the marinade  
1 cup milk 
½ tsp lemon zest 
½ tsp garlic powder 
½ tsp curry 
½ tsp paprika 
1 level tsp salt 
A pinch of pepper 
For the mayonnaise sauce 
1 cup mayonnaise 
½ cup yoghurt 
4 tbsp Dijon mustard 
3 tbsp honey 



Cut the chicken breasts in half and then into slices. 
Prepare the marinade: In a bowl, place all the ingredients and stir. 
Place the chicken in the marinade, cover with cling film and place in the fridge for at least 2 hours. 
Preheat the oven at 180°C and cover 2 pans with non-stick baking paper. 
In a bowl, place the corn flakes and the parmesan and crumble them. 
Remove the chicken breasts from the marinade and place in a strainer. When they are strained, wipe them with paper towels. Run them through the flour, eggs and corn flakes with parmesan until they are coated on all sides. Place them in a pan and cook in the preheated oven for 25-30 minutes. In a bowl, stir all the ingredients for the mayonnaise sauce. Remove the chicken from the oven and serve with the mayonnaise sauce. 


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