Traditional recipes

Chicken with cornflakes and potatoes

Chicken with cornflakes and potatoes

Peel the potatoes, wash and cut into small cubes. Boil for 1 hour, from the moment the water boils. Drain and pass. Now add salt, butter and mix. At the end, pour a little hot milk, until a fluffy puree results, but not too soft.

Chicken breast is cut thinner, beaten and cut into narrow strips or smaller pieces. Put salt on both sides, add flour, then beaten eggs with salt and finally with cornflakes (crushed by hand). Fry in hot oil, on both sides until ready, over low heat.

The puree is served with chicken strips or smaller slices (depending on how you cut them).


Pasta with chicken wings and cornflakes - Mărginean Alina

Ingredients: A packet of pasta (according to everyone's preference), 2 green onions, 2 garlic cloves, a teaspoon of basil, salt and pepper to taste, 2 tablespoons oil.

For the wings you need: 8 chicken wings, a tablespoon of vegeta, frying oil, 2 tablespoons flour, 2 eggs, 150 g cornflakes.

Method of preparation: Boil the pasta in salted water then rinse well with cold water. Chop the onion and garlic then add the basil, salt and pepper and finally the cooked pasta is left for a few minutes then removed on a plate !! Boil the chicken wings in water with a tablespoon of vegeta then pass through flour, beaten egg and cornflakes and fry on each side in hot oil!

Serve with pasta!


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Chicken with cornflakes and potatoes - Recipes

polenta 200gr, pickle salad 200gr

Served with french fries * and grated cheese, pickles

Served with french fries 200gr and barbeque sauce 50gr (cooking time 45min)

served with 200gr diced potatoes, 200gr polenta and garlic sauce

Chicken breast 100gr, pork tenderloin 100gr, assorted vegetables, french fries 200gr

Served with 200gr french fries

Chicken breast 100gr, pork muscle100gr, beef muscle 100gr

Served with 200gr polenta and garlic sauce

Turkey pulp 200gr, mushroom mushrooms 50gr, mashed potatoes 200gr

Roast potato garnish *, 200gr

Served with baked potatoes 200gr

Pork muscles 125gr, chicken breast 125gr, vegetables 50gr, tomato sauce, hot peppers

Served with baked potatoes 200gr

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Ado Gospodina


Peel the carrots, peppers and mushrooms and cut them into juliennes, cut the chicken breast into cubes. Heat the olive oil in a wok or pan in my case. Add the carrots and peppers and cook for 3 minutes on high heat.

Then add the mushrooms and chicken breast and let it cook for about 5 minutes on the right heat.

Meanwhile, the noodles are soaked in hot water according to the instructions on the package. Drain the noodles and add over the vegetables and chicken. Add pepper, curry and mix.


Chicken with cornflakes and potatoes - Recipes

chicken breast, vegetable cream, shrimp, saffron, avocado, eggs, breadcrumbs, tomatoes, onions, basil, salt (200/100 g)

Grilled Chicken Breast with Apple Salad and Celery --- 28 lei

chicken breast, apples, oil, celery, pepper, salt, vegetable mayonnaise (170/100 g)

Crispy Crust Chicken Breast with Cauliflower Foam and Brown Mushroom Sauce --- 28 lei

chicken breast, onion, pemet, cauliflower, mushrooms, wine, egg, flour. (170/150 g)

Stuffed Chicken Legs --- 28 lei

chicken legs, eggs, cornflakes, bacon, mozzarella, wheat flour, currants, mustard, dressing (pickles, capers, mayonnaise sauce), salt, pepper. (200/100 g)

Chicken cut --- 30 lei

chicken breast with butter sauce with rosemary and cherry tomatoes on a bed of arugula and parmesan (170/100 g)

Chicken Burger --- 34 lei

potatoes, chicken breast, bread, mozzarella, tomatoes, mayonnaise sauce, spinach, onions, garlic, lettuce, salt - served with french fries (170/100 g)


Wolf’S Mountain Alaska River - Salmon & Chicken and Fruits & Vegetables - 12 kg - Super-premium, hypoallergenic complete food

Composition: 32% fresh salmon and herring, 22% dehydrated chicken, peas, potato flakes, chicken fat, 6% dehydrated fish meat, dried beet pulp, brewer's yeast, salmon oil, mix of fruits, vegetables and ieburi (apple pomace, alfalfa, nettle, dandelion, plantain, rosehip, armurariu, pineapple extract, chicory root, yucca extract), calcium carbonate, dicalcium phosphate, glucosamine, chondroitin sulfate, fructooligosaccharides, complex natural antioxidant, natural preservative (rosemary extract). Analytical constituents: crude protein 31%, crude fats and oils 18%, crude cellulose 3.2%, crude ash 7.2%, calcium 0.96%, phosphorus 0.8%, moisture 10%. Nutritional additives / 1kg: vit.A 17500 ui, vit.D3 1260 ui, vit.E (RRR alphatocopherol) 240mg, niacinamide 76mg, vit.B1 6.5mg, vit.B2 13mg, vit.B6 10mg, vit.B12 180 ug , vit.C 145mg, calcium pantothenate 26mg, folic acid 1.0mg, biotin 0.8mg, choline chloride 2300mg, L-carnitine 140mg, iron 220mg, copper 25mg, manganese 45mg, zinc 187mg, selenium 0.5mg, iodine 3.5mg. Metabolic energy: 15.7 mj / 1 Kg.

The approximate daily ration recommended for an adult dog with average activity should correspond to his needs, physical activity, health and temperature in his environment. A sufficient amount of water must be made available to him at all times.

Store in a dry and cool place, without direct exposure to sunlight


How to make chicken slices with flour, egg and breadcrumbs or cornflakes:

For starters, debon the chicken.

From 2-3 chicken breasts cut 2-3 slices depending on the size of the breast.

They should not be made too thin because they will dry out when fried.

When I make chicken breast slices, I don't beat the meat with a hammer.

Chicken is tender and lean, so it must remain juicy.

Place the chicken breast slices next to each other. Sprinkle with pepper and salt to taste.

I do not use other ingredients, but if you want, you can use.

Each schnitzel sprinkled with salt and pepper is given through flour, egg and finally breadcrumbs. Exactly in this order.

After removing from the breadcrumbs, shake gently and place on a tray.

Chicken breast slices, like everything else that is bread, meatballs or breaded cheese, are fried in an oil bath.

Put about two fingers of oil in a large frying pan so that the slices do not touch the base of the pan.

Over medium to high heat, fry the chicken breast slices on both sides for about two minutes on each side.

The snails must be golden.

If you use boneless thighs instead of chicken breast, you have to fry them on a lower heat and for a little longer.

The fried snails are removed on the kitchen napkins to drain the oil.

The oil does not enter inside due to the crunchy crust that has formed on the outside.

Chicken slices are eaten hot, along with a portion of mashed potatoes, cabbage salad, etc.


Video: Κοτόπουλο αλά κρεμ στον φούρνο. Kitchen Lab TV. Άκης Πετρετζίκης (November 2021).