Crunchy chicken fillet

Cut each chicken fillet lengthwise into 6 equal bars. Sprinkle with the paprika powder and salt and pepper.

Put the cornflakes in a plastic bag (eg a freezer bag) and close it. Make sure there is little air. Carefully roll the rolling pin 1 or 2 times over the bag to make the cornflakes slightly smaller. Put the cornflakes in a deep plate. Beat the egg in another deep plate. First take the chicken through the egg and then through the cornflakes.

Heat the oil in a frying pan and fry the chicken over medium heat in 7-8 minutes until golden brown. Turn the heat down when the cornflakes become dark. Times regularly. Tasty with ketchup.