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Italian Chicken Cutlets With Cornflake Crust

4 servings

• 4 boneless, skinless chicken breast halves
• 3 cups cornflakes
• 2 tablespoons Italian herb blend
• 1 tablespoon garlic powder
• 1 tablespoon paprika
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper
• 2/3 cup buttermilk
• 3 tablespoons olive oil

Preheat oven to 425 degrees. Trim away any fat on chicken. Place each chicken breast half on a sheet of plastic wrap. Fold the wrap over the chicken. With a kitchen mallet, pound each breast to 1/4 inch thick.

For breading mixture, crush cornflakes until fine. This is easily done using a blender or by placing the cornflakes in a plastic bag and crushing with a rolling pin. Pour crumbs onto a large plate and stir in the Italian herb blend, garlic powder, paprika, salt, pepper and cayenne.

Pour buttermilk into a flat dish. Dip a piece of chicken in the buttermilk, coating both sides. Immediately dip chicken in cornflake mixture, coating each side. Place breaded chicken on a platter and repeat with remaining pieces.

Pour 1-1/2 tablespoons oil into a baking dish. Place chicken pieces in pan without overlapping. Drizzle chicken with remaining oil. Cook 15 to 18 minutes, or until crispy. Serve.

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