Cut the chicken into small bite-sized pieces and dredge them in the flour and paprika mixture.
In a bowl, add an egg, the grated Parmesan, a small cup of milk, and beat vigorously with a fork.
Add the chicken pieces to the egg and milk mixture and, if possible, let them rest for 10-20 minutes in the fridge, covered with plastic wrap, to make them juicier and softer.
Crush the cornflakes roughly with your hands and bread the chicken bites a few at a time.
Arrange them on parchment paper and add a generous drizzle of oil on top.
Bake in the oven or air fryer at 200 degrees for 8-10 minutes until golden.
Finish with a pinch of salt and lemon juice to taste.
Italia, Emilia Romagna
| Energy (kcal) | 138 |
| Carbohydrates (g) | 2.17 |
| of which sugars (g) | 1.3 |
| Fat (g) | 9.78 |
| of which saturates (g) | 2.72 |
| Protein (g) | 9.62 |
| Fibre (g) | 0.13 |
| Salt (g) | 0.09 |
