Categories: Chicken

Ingredients

• 1 1/2 lbs. chicken breasts
• 2 eggs, beaten
• 1/2 cup all-purpose flour
• Salt and pepper
• 1 1/4 cups cornflake crumbs

Directions

1. Pound the living hell out of your chicken. Cut it into strips that resemble the size and shape of the chicken fingers at your kids’ favorite restaurant.

2. Set up your dredging stations: a rimmed plate with the eggs, a plate with the mound of flour (salted and peppered), and a plate with the cornflake crumbs.

3. Dredge your pounded chicken pieces first in the flour, then in the egg, then in the crumbs.

4. Saute them in olive oil over medium-high heat for about 2-3 minutes per side. Serve hot with a great big dollop of ketchup.

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