Chicken with Cornflake Crust

Name: Chicken with Cornflake Crust
Ingredients: 1 medium chicken cut into pieces; 1 can of evaporated milk or a packet of concentrated milk; 2 egg yolks; 3 tablespoons of English Worcestershire sauce; 1 handful of fresh parsley; 1 medium onion, finely chopped; salt and pepper to taste; 1 box of cornflake crumbs; 2 whole eggs; butter

1
1 medium chicken cut into pieces
2
1 can of evaporated milk or a packet of concentrated milk
3
2 egg yolks
4
3 tablespoons of English Worcestershire sauce
5
1 handful of fresh parsley
6
1 medium onion, finely chopped
7
salt and pepper to taste
8
1 box of cornflake crumbs
9
2 whole eggs
10
butter

Ingredients

1
1 medium chicken cut into pieces
2
1 can of evaporated milk or a packet of concentrated milk
3
2 egg yolks
4
3 tablespoons of English Worcestershire sauce
5
1 handful of fresh parsley
6
1 medium onion, finely chopped
7
salt and pepper to taste
8
1 box of cornflake crumbs
9
2 whole eggs
10
butter

Directions

1
Let the chicken pieces marinate in milk with Worcestershire sauce, parsley, onion, salt, and pepper for a day or overnight
2
Stir in the egg yolks well
3
The next day, drain the chicken pieces and coat them with cornflake crumbs
4
Arrange the coated chicken pieces in a baking dish lined with aluminum foil, not overlapping each other
5
Cover the chicken pieces with small pieces of butter
6
Bake in a moderate oven for about 45 minutes or until the chicken is cooked through
7
This chicken can be served hot or cold.