Crispy Chicken With Corn Salad

chicken-corn-salad
Photo by Paul Sirisalee
Crispy Chicken With Corn Salad 3.5 38 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 645 calories
    • Fat 31 g
    • Sat Fat 4 g
    • Cholesterol 200 mg
    • Sodium 681 mg
    • Protein 42 g
    • Carbohydrate 50 g
    • Sugar 6 g
    • Fiber 2 g
    • Iron 14 mg
    • Calcium 40 mg

Combine the corn, tomatoes, olive oil, lime juice, chives, and ¼ teaspoon each salt and pepper in a medium bowl.

Place the eggs and corn flakes in separate shallow bowls. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. Coat in the eggs (letting the excess drip off) and then the cornflakes, pressing gently to help them adhere.

Heat the canola oil in a large skillet over medium heat. Cook the chicken in 2 batches until golden and cooked through, 2 to 4 minutes per side. Serve with the corn salad.

Ingredients

  1. Check 1 cup corn kernels (from 1 to 2 ears)
  2. Check 1 pint cherry tomatoes, halved
  3. Check 2 tablespoons olive oil
  4. Check 1 tablespoon fresh lime juice
  5. Check 1 tablespoon chopped chives
  6. Check kosher salt and black pepper
  7. Check 2 large eggs, lightly beaten
  8. Check 2 cups crushed corn flakes
  9. Check 8 chicken cutlets (about 1 1/2 pounds total)
  10. Check 5 tablespoons canola oil

Directions

  1. Combine the corn, tomatoes, olive oil, lime juice, chives, and ¼ teaspoon each salt and pepper in a medium bowl.
  2. Place the eggs and corn flakes in separate shallow bowls. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. Coat in the eggs (letting the excess drip off) and then the cornflakes, pressing gently to help them adhere.
  3. Heat the canola oil in a large skillet over medium heat. Cook the chicken in 2 batches until golden and cooked through, 2 to 4 minutes per side. Serve with the corn salad.