cup cornflakes, lightly crushed
cup grated parmesan cheese
Salt and pepper
large eggs, beaten
6-ounce skinless, boneless chicken breast halves
tablespoons extra-virgin olive oil
lemon, cut into wedges
1.Preheat the oven to 350°. In a shallow bowl, combine the cornflakes, parmesan and 1/4 teaspoon each salt and pepper. Place the eggs in another shallow bowl. Coat each chicken breast with the cornflake mixture, then the eggs, then again with the cornflake mixture; transfer to a wax-paperlined baking sheet. 2.In a large nonstick skillet, heat the olive oil over medium-high heat. Add the chicken and cook, turning once, until golden, about 2 minutes per side. Transfer to a clean baking sheet. Bake the chicken until cooked through, about 10 minutes. Serve with the lemon wedges.