Cornflake Crusted Chicken (Baked)

Date Added: Apr 15, 2010 American Hors d' oeuvre
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Prep Time

5 mins

Cook Time

15 mins

Ready In

20 mins



*to adjust serving size click on "serving box".


Baked Chicken Cutlets with a Cornflake Crust. This is a healthy take on traditional chicken cutlets great on a salad on in a wrap.


  • 1 1/2  Pound(s) Boneless Chicken Breast, skin off
  • 1
  • 4  Each Eggs
  • 2
  • 1  Cup(s) Flour
  • 3
  • 1 1/2  Cup(s) Cornflakes, crushed
  • 4
  • 1  To Taste Salt & Pepper
  • 5


    1. Preheat oven to 350 degrees
    2. Clean and lightly pound chicken breasts, cut into desired size
    3. Season chicken with salt and pepper
    4. Crush cornflakes in food processor or Crush manually
    5. Beat 2 whole eggs and 2 whites and place in a bowl
    6. Dredge the chicken in the flour
    7. Dip into the egg wash and then coat thoroughly with the cornflakes
    8. Put a flat pan of water on bottom of oven to keep moist
    9. Place the coated chicken on a sheet pan and bake in oven for 14 to 20 minutes
    10. Thickness of chicken and oven will decide how long the cooking process will take
    11. Check the chicken by cutting into it or use a thermometer
    12. Internal temp should be 160 degrees or if cutting into breast center should be solid white in color
    13. Let rest for 5 minutes before serving

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