Cut the chicken into small pieces and coat them in the flour and paprika mix.
In a bowl, add an egg, grated parmesan, a small cup of milk, and vigorously beat with a fork.
Add the chicken pieces to the egg and milk mix and, if possible, let them rest in the fridge covered with plastic wrap for 10-20 minutes to make them juicier and softer.
Roughly crush the cornflakes with your hands and coat the pieces a few at a time.
Arrange them on parchment paper and drizzle generously with oil on the surface.
Cook in the oven or air fryer at 200 degrees for 8-10 minutes until golden brown.
Finish with a pinch of salt and lemon juice to taste.
Italy, Emilia Romagna
| Energy (kcal) | 138 |
| Carbohydrates (g) | 2.17 |
| of which Sugars (g) | 1.3 |
| Fat (g) | 9.78 |
| of which Saturates (g) | 2.72 |
| Protein (g) | 9.62 |
| Fiber (g) | 0.13 |
| Sale (g) | 0.09 |
