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.

Ingredients:

• 1 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
• 2 eggs
• 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 potatoes take 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. If the asparagus has shrunken and it’s cooked, take it out from the oven and set aside. Or you can add the asparagus when the potatoes are cooked halfway through.

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 grapeseed oil and heat it. Add one slice of chicken breast into the beaten egg, and coat it on both sides.

Move the chicken breast into the cornflake mixture and coat it as well on both sides.

Add 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.

! If you want to have on hand a corn flake 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.

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Cornflakes Crusted Chicken with Asparagus and Potatoes

Yield: 2 servings

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

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Ingredients

• 1 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
• 2 eggs
• 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 potatoes take 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. If the asparagus has shrunken and it's cooked, take it out from the oven and set aside. Or you can add the asparagus when the potatoes are cooked halfway through.
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.
5. In a big pan add 2 tablespoons of grapeseed oil and heat it. Add one slice of chicken breast into the beaten egg, and coat it on both sides.
6. Move the chicken breast into the cornflake mixture and coat it as well on both sides.
7. Add the slices of chicken breast into the pan and fry them on medium heat for 5 minutes on both sides.
8. When they're cooked, move them to a plate lined with a paper towel to drain the excess oil.
9. Take the potatoes and asparagus from the oven, arrange them with the chicken breast on a plate and serve hot.