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Chicken Scaloppine

chicken - other

8 boneless skinless chicken thighs (1/2 lb)
1/4 cup all-purpose flour
2 eggs
1 cup crushed cornflakes; or
1 cup dry bread crumbs
2 tablespoon grated Parmesan cheese

On cutting board, cover chicken with plastic wrap; pound with meat pounder to about 1/4-inch thickness. On large plate, combine flour and 1/2 teaspoon salt. In shallow dish, lightly beat eggs. On another large plate, combine cornflakes with cheese. One at a time and using tongs, coat chicken thighs in flour mixture, shaking off any excess. Dip into egg, then into cornflake mixture, pressing to adhere. In large nonstick skillet, heat 2 teaspoons vegetable oil over medium heat. Cook chicken, in batches and adding 1 teaspoon more oil if necessary, turning once, for 8 minutes or until golden and juices run clear when chicken is pierced.

Contributor: Meals in Minutes - Canadian Living

Yield: 4 servings

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