Cornflake Chicken Breast

Method

1. Trim the chicken breast of fat and bones, cut in half lengthwise, then gently pound to an even thickness of about 1 cm.
2. In a bowl, mix the flour with a pinch of salt and sweet paprika.
3. In another bowl, beat the eggs with the milk.
4. Coarsely crush the cornflakes (unsweetened) and season them with a little paprika.
5. Dredge each chicken piece first in the flour, then dip in the egg-milk mixture, and finally coat with the crushed cornflakes, pressing lightly.
6. Heat seed oil to 160°C (320°F). Fry the chicken pieces in batches (two at a time) for 4–5 minutes until golden and cooked through. Drain on paper towels.
7. For the sauce: mix yogurt, mayonnaise, lemon juice, salt, pepper, chopped chives, and lemon zest.
8. Serve the crispy chicken with the yogurt sauce.