Ingredients

• 500 g chicken breasts
• 50 g plain flour
• 100 g cornflakes
• 2 eggs

• salt
• pepper
• oil for frying

Cooking guidelines

Wash the meat, pat dry with a paper towel and cut into strips about 2 cm thick. Season with salt and pepper.

Now prepare the tri-wrap. Put the flour in one bowl or a deep plate, whisk the eggs in another and add the crushed cornflakes to the third. To do this, pour the cornflakes into a larger bag, seal the bag and crush the cornflakes with your hand or a dough roller. Feel free to leave them in the bag and coat the meat directly in it.

Coat the chopped, salted and peppered chicken pieces first in flour, then in eggs and finally in cornflakes.

Pour oil into a taller pan or pot so that it reaches at least 1 cm high, let it heat up to a higher temperature, then lower the temperature a little and fry the strips until golden brown on both sides. It takes about 5 minutes on each side. Remove the fried meat from the oil, drain it slightly and place it on a plate lined with paper towels to drain the excess fat from the strips.

Serve with potatoes or chips and ketchup or other sauce.