- 2 chicken breast fillets
- salt and pepper, to taste
- 2 eggs
- 1/2 cup plain flour
- 2 cups (100g) cornflakes cereal
- 1 cup (100g) dried breadcrumbs
- 1/3 cup Hellmann's Real Mayonnaise
- 1 lime, zested and juiced
- 3 tablespoons oil
- 4 cos lettuce leaves
- 4 bagels, halved
Using a large sharp knife cut chicken breast in half horizontally to form two thin fillets per chicken breast. Season with salt and pepper.
Place eggs into a shallow bowl and lightly whisk. Finely crush the cornflakes into a shallow bowl and place flour and breadcrumbs into separate shallow bowls. Combine Hellmann’s mayonnaise with the lime zest and juice in another bowl.
Dip chicken in flour, shaking off excess then dip in egg. Then coat in cornflakes and then coat in breadcrumbs, pressing down lightly to coat.
Heat oil in a large frying pan over medium heat. Cook chicken for 3-4 minutes each side or until golden brown and cooked through.
Spread the bagel halves with mayonnaise mixture. Top bagel bases with lettuce and then chicken and remaining bagel tops. Serve.