Cornflake chicken Parmesan by Jon Ashton
• 2/3 cup cornstarch
• 1 cup buttermilk
• 2 tablespoons Dijon mustard
• 1 fat juicy garlic clove, pressed through garlic press or on a microplane
• 3 cups cornflakes, crushed (your favorite brand)
• salt and pepper
• 4 chicken breast
• 1/2 cup grated parmesan cheese
• 2/3 cup light olive oil
• Lemon wedges
Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/2-inch thick. Put the corn starch in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the buttermilk and mustard, whisk until thoroughly mixed. Put the crushed corn flakes and cheese on a on a plate, season with salt and pepper.
Dredge chicken in cornstarch; shake off excess. Now, coat with buttermilk mixture; let excess drip off. dredge with cornflake mixture; gently pat off excess.
Heat 1/3 cup olive oil in 12-inch nonstick skillet over medium-high heat. Place 2 pieces skillet and sauté until golden brown on each side, about 5 to 6 minutes total.
Serve with lemon wedges
Serves 4 people
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