Chicken with Corn Flakes

• 1 kg (3 pieces) chicken breast
• 1 cup flour
• 5 eggs, well beaten
• 5 cups corn flakes
• 1 1/3 cups grated Parmesan cheese

For the Marinade

• 1 cup milk
• 1/2 teaspoon lemon zest
• 1/2 teaspoon garlic powder
• 1/2 teaspoon curry powder
• 1/2 teaspoon paprika
• 1 level teaspoon salt
• a little pepper

For the Mayonnaise Sauce

• 1 cup mayonnaise
• 1/2 cup yogurt
• 4 tablespoons Dijon mustard
• 3 tablespoons honey

1. Cut the chicken breast in half and then into strips.

Prepare the marinade:

2. In a bowl, combine all the ingredients and mix. Place the chicken in the marinade, cover with plastic wrap, and refrigerate for at least 2 hours.
3. Preheat the oven to 180°C (350°F) and line 2 baking sheets with non-stick parchment paper. In a bowl, place the corn flakes and Parmesan cheese and crush them finely.
4. Remove the fillets from the marinade and place them in a sieve to drain. Pat them dry with kitchen paper. Coat them in the flour, then the eggs, and finally the corn flakes with Parmesan, ensuring they are covered on all sides. Place them on the baking sheet and bake in the preheated oven for 25-30 minutes. In a separate bowl, mix all the ingredients for the mayonnaise sauce. Take the chicken out of the oven and serve with the mayonnaise sauce.