Summary

Ingredients

• 3 large chicken breast fillet (s)
• 1 lemon (s)
• 4 tablespoon olive oil
• 1 tablespoon honey
• 1 clove garlic
• 1 teaspoon paprika powder, noble sweet
• salt and pepper
• 4 tablespoon flour
• 2 large egg (s)
• 100 g corn flakes
• oil for frying

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Instructions

1. Squeeze the lemon, mince the garlic, and mix with olive oil, honey, paprika powder, salt and pepper to make a marinade.
2. Wash the chicken breast fillets, pat dry, and cut into medallions. Place in the marinade, cover, and refrigerate for 8 hours or overnight.
3. Whisk the eggs. Put the corn flakes in a freezer bag and crumble vigorously with a rolling pin. Set up three plates with flour, beaten eggs, and crushed corn flakes. Remove chicken from the marinade and pat dry. Coat each piece in flour, then egg, then corn flakes, pressing the breading firmly onto each piece.
4. Heat oil in a large pan over medium-high heat. Fry the chicken pieces for 5-6 minutes per side until golden brown and crispy, ensuring the internal temperature reaches 74°C (165°F). Drain on paper towels.