Cut the chicken into small bite-sized pieces and coat them in the flour and paprika mixture.
In a bowl, add one egg, grated Parmesan, a small cup of milk, and beat vigorously with a fork.
Add the chicken pieces to the egg and milk mixture and, if possible, let them rest for 10-20 minutes in the fridge covered with cling film to make them juicier and softer.
Coarsely crush the cornflakes by hand and bread the chicken pieces a few at a time.
Place them on baking paper and drizzle generously with oil on top.
Cook in the oven or air fryer at 200 degrees Celsius for 8-10 minutes until golden.
Finish with a pinch of salt and lemon juice to taste.
Italia, Emilia Romagna
| Energy (kcal) | 119.5 |
| Carbohydrates (g) | 2.13 |
| of which Sugars (g) | 2.13 |
| Fat (g) | 4.93 |
| of which Saturates (g) | 2.3 |
| Protein (g) | 16.85 |
| Sale (g) | 0.11 |
