John Myers
Ingredients for 6 servings:
- 3 large chicken breast fillets
- 1 lemon(s)
- 4 tbsp olive oil
- 1 tbsp honey
- 1 clove(s) garlic
- 1 tsp sweet paprika powder
- salt and pepper
- 4 tbsp flour
- 2 large eggs
- 100 g cornflakes
- n. B. Oil for frying
Instructions
Working time approx. 1 hour; Rest time approx. 8 hours; Cooking/baking time approx. 20 minutes; Total time approx. 9 hours 20 minutes
extra crispy breaded with cornflakes
Squeeze the lemon, finely chop the garlic clove or press it through a garlic press, and mix with olive oil, honey, paprika, salt, and pepper to make a marinade. Wash the chicken breast fillets, pat them dry, cut them into medallions, and add them to the marinade. Let them marinate for a few hours or overnight. Beat the eggs. Place the cornflakes in a freezer bag and crumble them thoroughly with a rolling pin. Divide the flour, eggs, and cornflake crumbs between three plates. Briefly drain the chicken breast fillets, first in flour, then in egg, and then in the cornflakes. Press the breading firmly into the mixture. Fry in plenty of oil or briefly in a deep fryer until the pieces are golden brown and crispy. Drain on kitchen paper. Great for children’s birthdays with fries or salad and various dips, but of course also for adults. The chicken breast fillets are also great cold for a picnic.
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