Crusty chicken fillet with a crust of cornflakes

Name: crusty chicken fillet with a crust of cornflakes
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Dutch
Ingredients: 6 el traditional olive oil; 700 g baby potatoes; 4 chicken breast; 1 medium sized egg; 100 g cornflakes; 2 cucumber; 1 el White wine vinegar; 360 g Apple sauce pot 360 g

Make chicken burgers yourself! Crispy chicken fillet with a crust of cornflakes. Served with applesauce and cucumber salad.

Ingredients

Kitchen Stuff

1 paper towel

Directions

Heat the oil in a large frying or frying pan and fry the potatoes on medium heat for 15-20 minutes until golden brown and cooked. Cut the chicken fillets in half lengthwise and pat dry with kitchen paper.
Beat the egg. Crumble the cornflakes. Sprinkle the chicken breasts to taste with salt and (freshly ground) pepper, pull them through the beaten egg and roll them through the cornflakes so that they are covered with a crispy layer.
Heat the rest of the oil in a non-stick pan and fry the chicken breasts on medium heat for 5-6 minutes per side until crispy brown and done. Peel the cucumber into slices.
Scoop the vinegar through the slices of cucumber and season with salt and (freshly ground) pepper. Serve the crispy chicken and the potatoes with apple sauce and cucumber salad.