Zubereitung

1. 1

   Put the cornflakes into a freezer bag and crush them coarsely with a rolling pin. Crushed too finely they turn into flour and the crust stays flat.

2. 2

   Halve the chicken breast fillets lengthways and season them with the salt, pepper and sweet paprika.

3. 3

   Put the plain flour, the beaten eggs and the crushed cornflakes into three shallow plates and coat the pieces of meat in turn, pressing the flakes on firmly.

4. 4

   Brush the coated pieces thinly with the rapeseed oil on both sides.

5. 5

   Preheat the airfryer to 190 °C.

6. 6

   Lay half the pieces in the basket in a single layer with space between them and do not stack anything; the rest goes into the second batch. Cook at 190 °C.

7. 7

   Turn the pieces and carry on cooking until the crust is golden brown and the meat has reached 75 °C in the centre.

8. 8

   Cook the second batch in the same way and bring both portions to the table together so that the crust stays crisp.