My changes: I don't keep oyster sauce or sesame oil, so I just used black pepper, sugar, soy sauce and olive oil. Also, I used the entire egg instead of the egg whites.
Make sure you grease your pan first. I also did not pound the chicken, just did a little more cutting.
1 1/2 tsp oyster sauce
1 1/2 tsp soy sauce
1/2 tsp sesame oil
1/4 tsp white pepper
pinch of sugar
2 Boneless Skinless Chicken Breast
1/2 cup cornflakes
1/4 cup flour
2 egg whites
4 tsp garlic powder
4 tablespoon parmesan
1/4 tsp paprika
1/4 tsp black pepper
Preheat oven to 392
Trim fat from chicken and pat dry. Pound to flatten. Cut into 1 inch cubes. Mix seasoning for marinade, coat and marinade for at least an hour.
Pound cornflakes to crumbs. Add parmesan, garlic, paprika and black pepper. Mix well.
You need three bowls- one for flour, one for egg whites (whisked lightly), one for corn flake mixture.
Dip chicken in flour, egg, corn flake.
Grease baking tray, arrange chicken, spray on more grease.
Bake 15 minutes or until golden brown turning halfway.
I sent some to work with Dennis the next day when I made this last week, and it is not soggy the next day after storing in the fridge. Not sure about the freezer, I might make a bigger batch next month and see how that goes.