Preparation:
- Cut the chicken breast into strips, season generously with salt, and lightly coat them with flour.
- Dip each strip into the beaten egg, ensuring it’s well-coated, and then roll it in the crushed toasted corn flakes, adding a delightful crunch.
- In a pan, heat extra virgin olive oil until very hot. Fry the coated chicken strips until they turn golden brown, ensuring a crispy texture. Remove and place them on kitchen paper or absorbent material to remove excess oil.
Serving: Serve these delectable Cornflake-Crusted Chicken strips alongside ketchup and garnish with pitted black olives for an extra burst of flavor. Enjoy the delightful combination of crispy goodness and tender chicken with each bite.
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