From: Gene
Trim the chicken breast and cut into large pieces.
Pound the chicken pieces to about 1/4 inch thickness; set aside.
Put the flour into a supermarket produce bag and add a little salt and pepper.
Crack the egg into a small bowl and add a little water. Mix vigorously with a fork until the egg is well incorporated.
Put the chicken in the bag and shake to coat with flour mix. Work it around with your fingers to ensure a complete coating. Move the chicken from the bag to a plate, shaking off the excess flour. Repeat until all the chicken is flour coated.
Discard the flour from the bag. Add the corn flake crumbs into the same bag.
Dip the chicken in the egg wash; then dredge in corn flakes crumbs. Work it around with your fingers to ensure a complete coating. Move the chicken from the bag to a plate, shaking off the excess coating. Repeat until all the chicken is coated.
Add the butter and oil to a large nonstick saute pan and heat over medium heat. Once the oil is hot, add all the chicken to the pan. Fry until the bottom of the chicken is nicely browned then turn the chicken once. Continue frying until the chicken is firm to the touch and the bottom is browned.
Serve with your choice of dipping sauces.
3 servings