Hot Honey Chicken

Preheat the oven to 220°C.

Line a baking sheet with parchment paper.

In a food processor, combine the cornflakes, Parmesan, garlic, onion, and salt (all 1/2 teaspoon each); blend into breadcrumbs, then sprinkle them into a deep plate. In another plate, beat the eggs.

First, dip each cutlet in the egg, then in the dry mixture. (Repeat this process twice to ensure they’re well coated.)

Arrange all the cutlets neatly on the parchment paper…

When everything is ready, drizzle them with olive oil and bake in the oven for 20 minutes… until they’re nicely golden and crispy.

Shortly before they’re done baking, add honey, cayenne pepper, chili, garlic, and onion (whatever’s left over from the prepared mixture) plus a pinch of salt to a skillet.

Drizzle this sauce over all the cutlets and sprinkle with parsley that you’ve quickly chopped.

You can serve them simply with a bowl of salad.

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