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Cornflake Crusted Chicken:
Preheat oven to 375°F.
Put flour into a medium sized bowl.
In another bowl, put in eggs and mustard and whisk well.
In a third bowl, place cornflakes.
Season chicken breasts with salt and pepper and then coat them with flour.
Shake off any excess flour then dip into the egg mixture.
Allow the excess egg to run off then dip into the cornflakes and press to coat well.
Place the breasts on an oiled baking sheet and bake for 25 minutes, or until crust is crispy and chicken is cooked through.
Serve with Curry Sauce or your favourite condiment.
Pour stock and cream into a small pot over medium heat.
Stir cornstarch into water and then whisk into the stock mixture.
Add curry powder and continue to whisk until sauce is thickened.
Season to taste with salt.
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