Cornflake-Crusted Chicken with Summer Corn Salad Recipe
Enjoy the delightful crunch of cornflake-coated chicken paired with a vibrant and refreshing summer corn salad. This dish is a perfect celebration of textures and flavors, ideal for a sunny day meal!
Ingredients:
For the Cornflake-Crusted Chicken:
4 boneless, skinless chicken breasts
1 cup flour
2 large eggs, beaten
2 cups crushed cornflakes
Salt and pepper, to taste
Olive oil, for frying
For the Summer Corn Salad:
2 cups fresh corn kernels (from about 2-3 ears of corn)
1 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/4 cup red onion, finely chopped
1/2 cup fresh basil leaves, chopped
2 tablespoons olive oil
Juice of 1 lime
Salt and pepper, to taste
Instructions:
Prepare the Chicken:
Season the chicken breasts with salt and pepper.
Dredge each breast in flour, dip into beaten eggs, and then coat thoroughly with crushed cornflakes.
Heat olive oil in a large skillet over medium heat. Fry the chicken until golden and cooked through, about 4-5 minutes per side. Set aside on a paper towel-lined plate to drain.
Make the Summer Corn Salad:
In a large bowl, combine the corn kernels, cherry tomatoes, cucumber, red onion, and chopped basil.
Drizzle with olive oil and lime juice, tossing to coat evenly.
Season with salt and pepper to taste.
Assemble the Dish:
Slice the cornflake-crusted chicken into strips or leave whole, as desired.
Serve the chicken on a bed of the summer corn salad.
Serve:
Dig in and enjoy this wonderful combination of warm, crispy chicken and cool, fresh salad. Perfect for bringing a smile to your summer dining!
