4 large chicken breasts (about 140 to 160g) 50 g g grated es white bread (Mie de pain).
Season chicken breasts, turn in flour to the other side. Beat eggs and mix with a whisk. Pull the breasts through the egg. Mix white bread, almond kernels and cornflakes and coat breasts well with breadcrumbs. Heat fat until hot, then bake breasts in the floating fat.
Serve with Choron sauce (tomato-based Hollandaise sauce). As a side dish broccoli and French fries Maccaire.
Preparation 10 min without marinating time
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