Golden Cornflake-Crusted Chicken Fillet

Clean the chicken fillets thoroughly and pat them completely dry with paper towels. Season evenly on all sides with salt, pepper, and chicken seasoning or garlic powder.

Crack the eggs into a bowl and beat lightly until smooth and well combined.

Set up a breading station: place the breadcrumbs in one shallow dish, the beaten eggs in a second dish, and the crushed cornflakes in a third.

Coat each chicken fillet first in breadcrumbs, pressing lightly to adhere. Dip it into the beaten eggs, then press firmly into the cornflakes to create a thick, even crust.

Heat the cooking oil in a deep pan over medium heat. When the oil is hot but not smoking, carefully add the fillets one at a time.

Fry the chicken until golden brown and crispy on the outside and fully cooked inside, about 4–5 minutes per side depending on thickness.

Transfer the cooked fillets to a sieve or paper towel-lined plate to drain excess oil.

In a small bowl, combine the chopped parsley, onion, and tomato slices. Drizzle with olive oil and toss gently to combine.

Arrange the crispy chicken fillets on a serving platter and serve hot with the fresh parsley salad on the side.