cornflake crumb crusted chicken Milanese

My nana used to coat chicken tenders with cornflake crumbs and bake them in the oven with oil and generous pats of butter. At the end, there were sweet bits of cornflake crumbs left on the tray. She always said "these are the best part", as we hovered over the baking tray with pure joy. In Charleston, SC, I really enjoy cooking with my cast iron pan when I crave crispy chicken Milanese. Olinda olive oil helps cook the chicken perfectly while adding flavor. You may use vegetable oil too, or a combination of the two oils. Be sure to add a pinch of salt when you remove the chicken from the pan because salt sticks best to hot oil.

4 4-ounce chicken cutlets, pounded thin to about 1/4 inch

1/2 cup of all purpose flour, more or less as needed 2 eggs, well beaten 1 tablespoon milk

1.5 cups cornflake crumbs (homemade, ground finely in a food processor or store-bought cornflake crumbs)

Kosher salt, to taste

Freshly cracked black pepper, to taste

Zest and juice of one lemon, optional

Olive oil, preferably Olinda olive oil

Heat a large skillet over medium heat.

Place the flour, eggs mixed with milk, and cornflake crumbs in three separate shallow bowls. I use small rimmed baking sheets sometimes, but use what ever is easy for you.

Add 1/4 teaspoon salt to each bowl, along with some black pepper to taste.

Have a baking sheet or plate ready to put the breaded chicken cutlets onto before frying them, as well as a baking sheet or plate lined with a paper towel for the cooked chicken.

Dredge each cutlet one at a time in the flour, then eggs mixed with milk, then the cornflake crumbs, while pressing gently to make sure that everything sticks to the chicken.

All oil to the pan, 2-4 tablespoons, taking care to add more oil as needed. Cook each chicken cutlet about 4-5 minutes on the first side and about 3 minutes on the second side, until they are golden. Remove to towel lined plate and season with a pinch of salt. To serve, add lemon zest and lemon juice, if desired.