1 cup flour
Salt and Pepper to taste
1/2 cup 1% milk
1 1/2 cups crushed cornflakes, not crumbs
1 cup shredded Juustoleipa* or cheddar cheese
1 1/2 pounds boneless skinless chicken breast
Buffalo sauce for dipping
Preheat oven to 375 degrees. Line baking sheet with parchment paper or spray with non-stick spray.
Place flour in shallow bowl or pie plate; salt and pepper to taste.
Beat together eggs and milk; pour in a second shallow bowl.
Crush cornflakes (but do not make into crumbs); mix with shredded cheese and place in third shallow bowl.
Cut each chicken breast lengthwise into 4-6 strips. Dip chicken in flour to coat; dip in milk/egg to coat; roll in cheese/cornflakes; place on baking sheet. Bake 25 minutes, turning halfway through to ensure even browning. Serve warm with buffalo sauce.
Buffalo dipping sauce is not figured into nutrition analysis.
Recipe is a slight modification of “Cheesy Chicken Crunchers” created by Chef Jon Ashton of Orlando, Florida, for the National Dairy Council’s “3-Every-Day™ of Dairy.” Serves 6
*Juustoleipa (pronounced you-stow-lay-PAH) is cheese native to Finland where it demands considerable shelf space in the market. “Juusto” means cheese and Juustoleipa translates into bread cheese. Juustoleipa is a mild cheese unique in the aspect that during processing it is grilled or baked to create a crust (the only process in the world to do so). It keeps its shape when heated and freezes very well (without crumbling). The Americanized version was developed in Wisconsin at the Dairy Research Lab. The recipe was then shared with the Western Dairy Research lab at Utah State University who developed for local artisan cheese makers.