Crispy Chicken With Corn Salad

Ingredients · for 4 (scales to your household)

• 1 cup Corn kernels $0.83
• 1 pint Cherry tomatoes $1.52
• 2 tablespoons Olive oil $0.36
• 1 tablespoon Lime juice $0.20
• 1 tablespoon Chives $0.26
• 1/2 tsp Kosher salt $0.03
• 1/4 tsp Black pepper $0.03
• 2 Eggs $0.81
• 2 cups Crushed corn flakes $1.50
• 8 Chicken cutlets $30.00
• 5 tablespoons Canola oil $0.27

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Combine the corn, tomatoes, olive oil, lime juice, chives, and ¼ teaspoon each salt and pepper in a medium bowl.
2. Place the eggs and corn flakes in separate shallow bowls. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. Coat in the eggs (letting the excess drip off) and then the cornflakes, pressing gently to help them adhere.
3. Heat the canola oil in a large skillet over medium heat. Cook the chicken in 2 batches until golden and cooked through, 2 to 4 minutes per side. Serve with the corn salad.

Per serving