Serve with Tonkatsu Sauce (below) / your favorite BBQ sauce / Lemon wedge
Instructions
Prepare:
A parchment lined baking pan.
Add cornflakes into a blender and pulse till you get fine crumbs. Spread on a plate.
Mix 1 egg with 1 tbsp of water in a wide bowl.
Start: Preheat oven to 350F.
Butterfly your chicken breasts into 4 thin pieces of chicken (see instructions in the notes).
Using the back edge of a cleaver/large knife OR a large rolling pin, repeated pound the chicken to an even thickness (and to tenderize)
Season generously with salt and pepper. Coat each chicken breast with 1 tbsp of cornstarch.
Dip chicken breast into the egg mixture and then coat in cornflake crumbs.
Bake for 20-25 minutes till cooked.
Slice the chicken breast and serve with the sauce and rice.
Notes
How to Butterfly Your Chicken:
1. Place the chicken breast on a cutting board. 2. Press one hand felt on top of the chicken and using a sharp knife cut into the chicken horizontally. 4.Open up the chicken breast "like a butterfly" and slice down the center to get 2 thin pieces of chicken breast. 5.Repeat with the other breast.