Cooking with Cornflakes

Extra-Crispy Whole-Grain French Toast 

Kick up the crunch (and the good-for-you factor!) with a few tweaks on a family breakfast classic! 

Makes 6 Slices

 

Ham & Cheese-Topped Finger-Lickin’ Chicken

The whole family will love this extra-crunchy take on an old-school favourite, chicken cordon bleu! Serve with your favourite side dish and veggies for an easy yet extraordinary meal that everyone will think took you all day to prepare! 

Serves 4 


Download the PDF Version of Cooking with Cornflakes

 

EXTRA-CRISPY WHOLE-GRAIN FRENCH TOAST
Makes 6 Slices
Extra-Crispy Whole-Grain French Toast

 

INGREDIENTS:

  • 2-4 Tbsp vegetable oil or butter/margarine, divided (plus butter for serving, if desired)
  • 6 slices whole grain/whole wheat bread (or any other type such as white or egg bread)
  • 3 eggs (medium, large, extra large are all fine) ~ 1/2 cup milk (non-dairy is fine, or, use 1/4 c evaporated milk mixed with 1/4 cup water)
  • 2 cups cornflakes, slightly crushed (or try bran flakes, multigrain flakes or even frosted flakes!) Plus add any or all of these optional flavourings:
  • 1 tsp vanilla extract, 1 tsp table/maple syrup, 1/4 tsp cinnamon, pinch pumpkin pie spice or nutmeg, or even a spoonful of vanilla pudding!
  • Pancake/table/maple syrup OR your favourite jam, heated slightly, if desired, to drizzle for serving
  • Fresh fruit, sautéed ham/smoked turkey slices, bacon, etc. If desired, for serving 

DIRECTIONS:

  1. In a rimmed dish, whisk together eggs, milk, and flavourings. Place crushed flakes into another dish.

  2. Heat large, non-stick sautée pan over medium-low heat. Once hot, add a drizzle of oil or small pat of butter/margarine. Dip bread first into egg mixture then into flakes, pressing slightly. Sauté about 2-3 mins per side/until nicely golden, repeating until all slices are done. Serve with warm jam or syrup and with accompaniments suggested above, if desired. 

 

HAM & CHEESE-TOPPED FINGER-LICKIN’ CHICKEN
Serves 4
Ham & Cheese-Topped Finger-Lickin’ Chicken

 

INGREDIENTS:

  • 1 lb boneless, skinless chicken (breasts or thighs, remove bones yourself if need be) - about 2 breasts or 6-8 thighs - slice breasts once, horizontally, to make a total of 4, semi-flat slices. For thighs, pound slightly with a can or meat mallet just to flatten. Boneless Pork chops can be used also

  • 4 cups cornflakes, coarsely crushed (say that 5x fast!)

  • 2 eggs, beaten

  • 1/2 cup milk (plain dairy-free is fine, OR use 1/4 cup evaporated milk + 1/4 cup water

  • 4 slices deli ham, chicken or turkey

  • 1 cup shredded cheddar (or any other cheese you have on hand)

  • Pinches of each, salt and pepper

  • 2 Tbsp vegetable oil/butter/margarine, melted, plus more for greasing tray 

DIRECTIONS:

  1. Preheat oven to 375 degrees. Grease a baking tray with a little oil/butter/margarine. Beat eggs with milk. Place crushed cornflakes in a dish large enough to easily coat chicken.
  2. Sprinkle chicken with a little salt and pepper, then dip each piece, first into egg mixture, then crumbs. Place on prepared baking tray. Use a brush to gently dab oil/melted butter onto coating
  3. Bake 20-30 mins/until done, then top with equal amounts of cheese and ham. Bake 5 mins more.