How to make
Cut the chicken into coarse pieces. Salt them, sprinkle them with pepper and pour milk over them in a bowl. Leave for 30 minutes in the refrigerator, then drain them.
Heat oil in a pan and beat the eggs. Mix the breadcrumbs and crushed cornflakes. Roll each piece of chicken in flour, dip it in egg, then in the mixture of breadcrumbs and cornflakes.
Fry until golden on both sides and drain on a cooking grid with paper towels underneath. Serve with sauce and fried potatoes.
