My husband’s Nanny Kessman used to make this classic baked chicken dish with cornflakes instead of breadcrumbs. My husband mentioned she would make this family favorite for every holiday. Even when he was growing up she baked this entree. 

This dish comes out very crunchy on the outside and moist in the center without the grease. The pasta sprinkle adds a lot heightened flavor. 

The other day I recalled this dish and thought I don’t think we have ever made it. What a perfect quick dinner recipe that pairs well with actifry fries and a many steamed veggie. 

Ingredients:

3 thin slices pork chops or thin chicken breast 

1 1/2 cups of cornflakes, then crushed

1 TB pasta sprinkle or Italian seasoning

1 large egg

1 TB skim milk

Salt and pepper to taste

Directions:

1. Preheat the oven to 350 degrees.

2. Take a half sheet pan lined with parchment paper and then place a wire rack in the inside of the pan on top of the parchment paper. Set aside.

3. Take two shallow small bowls. Place the crushed cornflakes in one mixed with pasta sprinkle. In the other bowl place the egg and beat it lightly with the milk. 

4. Take the meat and sprinkle with salt and pepper. Place the meat in the egg wash enough to coat entire piece. Allow excess to drop off and then place the meat in the cornflake dust. Flip the meat and allow to coat both sides. Place the fully coated meat on the rack inside the pan. Repeat with remaining meat. 

5. Bake the meat in the center of the oven at 350 degrees. Set the timer for 12 minutes and flip the meat and bake for 12 more minutes. 

**The internal temperature of the pork should be 145 degrees. The chicken may take longer.If baking chicken the temperature should be 165 degrees. 

Enjoy!