Crunchy Parmesan Chicken

* 4 Servings
*
* Prep 10 min
*
* Cook 20 min

Ingredients:

* 1 cup cornflakes, lightly crushed
* 3/4 cup grated parmesan cheese
* Salt and pepper
* 3 large eggs, beaten
* Four 6-ounce skinless, boneless chicken breast halves
* 5 tablespoons extra-virgin olive oil
* 1 lemon, cut into wedges

Side dish
Serve with sauteéd bok choy tossed with tomatoes.
Directions:

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.