Cornflake Chicken Cutlets

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Cornflake Chicken Cutlets. Dredge each seasoned cutlet into the flour on both sides first then the egg wash and lastly into the corn flakes gently pressing the cornflakes into the chicken for an even crust that sticks. Heavily coat both sides of the cutlets in Corn Flake crumbs.

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Dip chicken into seasoned flour turning to coat then dip in egg mixture. Pour the cornflake mixture onto a plate. Dip each chicken piece into the milk.

Introduction I could have called these Cornflake-Crunchy Chicken Cutlets as the crisp coating is provided not by breadcrumbs but by cornflakes.

3 12 pounds chicken parts. Dredge each seasoned cutlet into the flour on both sides first then the egg wash and lastly into the corn flakes gently pressing the cornflakes into the chicken for an even crust that sticks. Season the chicken pieces with salt and pepper to taste. I also did not use chicken breast but drumsticks.