A fantastic mid-week supper.
- 2 tbsp plain flour
- 1 tsp paprika
- Salt and pepper
- 1 egg, lightly beaten
- 80g cornflakes, crushed into crumbs
- 200g mini chicken fillets
- Crusty bread
- Fussels rapeseed mayonnaise
Preheat the oven to 180C/Gas 4. Combine the flour, paprika and seasoning in a bowl. In two more separate bowls put the egg and cornflakes and line a baking tray with baking parchment ready for your goujons.
Take the chicken fillets and first dip in the flour, before dipping in the egg, and finally the cornflake crumbs. Roll the fillets in the cornflakes to ensure they are fully coated. Spread the fillets out on the baking tray before placing in the oven.
Bake for 15 minutes, or until the cornflake crumb is golden and crispy. Serve the goujons between two slices of crusty bread along with a healthy dollop of mayonnaise and a couple of leaves of lettuce.
Once cooked, the goujons can be stored in the fridge for up to 3 days and eaten cold.