Cornflakes Crusted Chicken with Asparagus and Potatoes

This Cornflakes Crusted Chicken with Asparagus and Potatoes is a super delicious dish, perfect for lunch or dinner.

Cornflakes Crusted Chicken with Asparagus and Potatoes

Ingredients:

  • 2 slices of chicken breast
  • 30 g of breadcrumbs
  • 30 g of crushed cornflakes
  • 1/2 a teaspoon of marjoram
  • 1/2 a teaspoon of paprika
  • 1/4 of a teaspoon of salt and pepper
  • 1/2 a teaspoon of oregano
  • 1/2 a teaspoon of thyme
  • 1 egg
  • 200 g of asparagus
  • 2 fresh sprigs of rosemary
  • 4 potatoes
  • 1/2 a teaspoon of dried garlic and onion

Start by preparing the asparagus and potatoes because it takes longer to cook. Peel and wash the potatoes and break the ends of the asparagus and wash them.

Arrange the potatoes and asparagus in a single layer on a baking sheet, season with salt and pepper and pour 1 tablespoon of olive oil. Mix with your clean hands and arrange them again in a single layer. Add two fresh sprigs of rosemary.

Bake them until the potatoes are golden brown.

Cornflakes Crusted Chicken with Asparagus and PotatoesNow, prepare two soup plates. In the first one, beat the egg and in the second one, add the breadcrumbs, cornflakes and all the spices, including salt and pepper.

Cornflakes Crusted Chicken with Asparagus and PotatoesIn a big pan add 2 tablespoons of sunflower oil and heat it. Add the slice of chicken breast into the beaten egg, on both sides and move it into the cornflake mixture and coat it well.

Cornflakes Crusted Chicken with Asparagus and PotatoesCornflakes Crusted Chicken with Asparagus and PotatoesAdd the slices of chicken breast into the pan and fry them on medium heat for 5 minutes on both sides.

When they’re cooked, move them to a plate lined with a paper towel to drain the excess oil.

I used a marinated chicken breast, that’s what I eat because it was on sale, but you can totally use a simple one.

If you want to have on hand a cornflake mixture for fried chicken, you can check my recipe here.

Take the potatoes and asparagus from the oven, arrange them with the chicken breast on a plate and serve hot.

Cornflakes Crusted Chicken with Asparagus and Potatoes

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 2 servings

Ingredients

  • 2 slices of chicken breast
  • 30 g of breadcrumbs
  • 30 g of crushed cornflakes
  • 1/2 a teaspoon of marjoram
  • 1/2 a teaspoon of paprika
  • 1/4 of a teaspoon of salt and pepper
  • 1/2 a teaspoon of oregano
  • 1/2 a teaspoon of thyme
  • 1 egg
  • 200 g of asparagus
  • 2 fresh sprigs of rosemary
  • 4 potatoes
  • 1/2 a teaspoon of dried garlic and onion

Instructions

  1. Start by preparing the asparagus and potatoes because it takes longer to cook. Peel and wash the potatoes and break the ends of the asparagus and wash them.
  2. Arrange the potatoes and asparagus in a single layer on a baking sheet, season with salt and pepper and pour 1 tablespoon of olive oil. Mix with your clean hands and arrange them again in a single layer. Add two fresh sprigs of rosemary.
  3. Bake them until the potatoes are golden brown.
  4. Now, prepare two soup plates. In the first one, beat the egg and in the second one, add the breadcrumbs, cornflakes and all the spices, including salt and pepper.In a big pan add 2 tablespoons of sunflower oil and heat it. Add the slice of chicken breast into the beaten egg, on both sides and move it into the cornflake mixture and coat it well.
  5. Add the slices of chicken breast into the pan and fry them on medium heat for 5 minutes on both sides.
  6. When they're cooked, move them to a plate lined with a paper towel to drain the excess oil.
  7. Take the potatoes and asparagus from the oven, arrange them with the chicken breast on a plate and serve hot.

Notes

I used a marinated chicken breast, that's what I eat because it was on sale, but you can totally use a simple one.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://booksandlavender.com/2017/03/25/cornflakes-crusted-chicken-asparagus-potatoes/

Recent Posts

4 Responses to “Cornflakes Crusted Chicken with Asparagus and Potatoes”

Leave a Reply