- 300 g boneless and skinless chicken breast (2 fillets)
- 1/4 teaspoon garlic powder
- 1 cup crushed corn flakes
- 1 tablespoon lemon juice
- canola oil
- 1/4 cup all-purpose flour
- 1 1/2 tablespoons mayonnaise
- 1 egg
- salt & black pepper to taste
To crush the corn flakes; place them inside a plastic bag and finely crush them with a rolling pin (or mortar and pestle).
Place chicken breasts inside a plastic bag and pound out until thin.
Crack the egg into a bowl; add salt, black pepper, garlic powder, mayonnaise and lemon juice; beat well.
Season both sides of chicken breasts with black pepper and salt.
Spread the flour and crushed corn flakes in 2 separate plates. Coat chicken breasts in flour, turning to coat.
Dip them in the egg mixture, turning to coat. Then coat with the crushed corn flakes.
Heat oil over medium-high heat in a frying pan. Place the chicken breasts into the pan and reduce heat to medium.
Fry until they are cooked through and lightly golden brown on both sides. Place them on paper towel to absorb extra oil. Serve immediately.