Crispy Chicken With Corn Salad Recipe

Ingredients

1 container corn pieces (from 1 to 2 ears)

1 half quart cherry tomatoes, split

2 tablespoons olive oil

1 tablespoon new lime juice

1 tablespoon hacked chives

legitimate salt and dark pepper

2 huge eggs, delicately beaten

2 containers smashed corn drops

8 chicken cutlets (around 1/2 pounds complete)

5 tablespoons canola oil
Directions

Consolidate the corn, tomatoes, olive oil, lime juice, chives, and ¼ teaspoon each one salt and pepper in a medium vessel.

Place the eggs and corn pieces in particular shallow bowls. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. Cover in the eggs (letting the abundance dribble off) and afterward the cornflakes, pressing delicately to help them follow.

Heat the canola oil in a vast skillet over medium high temperature. Cook the chicken in 2 bunches until brilliant and cooked through, 2 to 4 minutes every side. Present with the corn mixed gree