16 Chicken pieces
1 bay leaf
2-3 grains of black pepper
For the batter
4 eggs with milk
2 tablespoon milk
1 tablespoonful mustard
2 cups flour for all uses
1 ½ cup grated toast
½ cup grated Parmesan
½ cup cornflakes (without sugar) broken into smaller pieces
¼ cup of sesame seeds (you can put in black and mixed)
1 tablespoon paprika soup
Salt and pepper
In boiling water, add the bay leaves and pepper grains. Heat the chicken for 5-7 minutes. Remove and dry on kitchen paper.
In a large bowl hit the eggs with milk and add the mustard, salt and pepper. Mix well.
In another bowl mix the toast, the Parmesan, the corn flakes, sesame seeds in the paprika, salt and pepper.
In a third bowl place the flour and salt.
We add egg mixture, the mixture of toast, for the second time since the egg and for the second time since toast mixture. Then transfer to refrigerator. Allow at least 2 hours for maintenance.
Bake in pre-warmed oven at 180 degrees for 15-20 minutes on each side.