Chicken with Crunchy Coating
Coarsely crush the cornflakes with a rolling pin.
Rinse the chicken pieces and pat dry, brush with butter and season with salt and pepper. Place the cornflake crumbs on a plate and dredge the chicken pieces in them, place on a baking sheet and bake in an oven preheated to 180°C (approximately 350°F) about 50 minutes, without turning.
Trim the lettuce, rinse the leaves and tear into bite-sized pieces. Drain the corn. Trim the tomatoes, rinse and cut in half.
Whisk together salt, pepper, 1 pinch of sugar, oil and vinegar. Mix the lettuce with the corn and tomatoes in a bowl and toss with the dressing. Serve the chicken with the salad on plates.