Nice and juicy chicken thighs are more economical than breasts in this quick and easy dish. If you do not have a meat pounder, the bottom of a small saucepan works just as well.
- Portion size 4 servings
- Credits : © CanadianLiving.com
- 8 boneless skinless chicken thighs
- 1/4 cup all-purpose flour
- 2 eggs
- 1 cup crushed cornflakes
- 1 cup crushed dry breadcrumbs
- 2 tablespoons grated Parmesan cheese
On cutting board, cover chicken with plastic wrap; pound with meat pounder to about 1/4-inch (5 mm) thickness.
On large plate, combine flour and 1/2 tsp (2 mL) 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 tsp (10 mL) vegetable oil over medium heat. Cook chicken, in batches and adding 1 tsp (5 mL) more oil if necessary, turning once, for 8 minutes or until golden and juices run clear when chicken is pierced.
Nutritional facts <b>Per serving:</b> about
- Sodium 766 mg
- Protein 33 g
- Calories 339.0
- Total fat 11 g
- Saturated fat 3 g
- Total carbohydrate 26 g
- Iron 40.0
- Folate 15.0
- Calcium 6.0
- Vitamin A 6.0