Crispy cornflake chicken cutlets, baked in the oven or cooked in an air fryer, very quick to prepare. Ideal when coated with an egg wash; alternatively you can brush them with extra virgin olive oil if you’d like to avoid eggs. Great for using up broken or leftover cornflakes from other recipes. To complete this recipe you only need a few other ingredients, and you can also add aromatic herbs or paprika to taste for different flavors. You can also use chicken fillets instead of classic breast slices, or boneless thighs. In short, plenty of room for creativity for a simple and quick recipe. Below I leave some ideas for making delicious cutlets, while at the end of the recipe, complete with step-by-step photos, you’ll also find quick answers to your questions about this recipe.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 25 Minutes
- Portions: 4 servings
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 8 slices chicken breast
- 2 eggs
- to taste fine salt
- 5 1/2 cups corn flakes
- to taste extra virgin olive oil
Tools
- 1 Plate
- 1 Bowl
- 1 Fork
- 1 Baking tray
- 1 Parchment paper
Steps
To make the crispy cornflake chicken cutlets, first slice the chicken thinly and gently pat the slices dry with paper towels. In a bowl, beat the eggs with the salt using a fork.
Crumble the cornflakes in a plate or bowl. Dip each chicken slice into the beaten egg and shake off any excess liquid. Place the meat into the plate with the cornflakes and press firmly but gently so the coating adheres on all sides.
Arrange the cutlets on a baking tray lined with parchment paper and drizzle with a little extra virgin olive oil. Bake in a preheated convection oven at 356°F for 25 minutes.
Enjoy the cutlets hot, accompanied by sautéed vegetables with garlic and oil.
FAQ (Questions and Answers)
Can I prepare them in advance?
You can either prepare them and store them raw in the refrigerator in a closed container for up to 1 day, or cook them and reheat them at the moment of serving; in the latter case they will lose some crispness.
Can I freeze them once cooked?
Yes, but the risk is that the coating will become a bit too soft during reheating.
