Corn Flake Cutlets with Bourbon Corn Gravy

Lunch / Dinner

Corn Flake Cutlets with Bourbon Corn Gravy

For out-of-this-world cutlets, grab a box of corn flakes. Not only do the flakes deliver tons of corn flavor, they’re already crisp, and only get crispier, so a crushed corn flake coating makes the cutlets super-crispy and delicious.

Keep the corn theme going with a bourbon corn gravy; it’s pretty easy to make. Use the same sauté pan the chicken was cooked in, making good use of the flavorful bits left behind. All that’s left to do is to toss in canned creamed corn and frozen corn kernels, then add a shot of bourbon to round it out just right.


4 servings

Total Time

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Preheat oven to 200°. Place a rack inside a baking sheet.

For the cutlets, place ½ cup flour, eggs, and corn flakes in three separate shallow dishes.

Prepare chicken for cutlets according to directions in How to Bread Chicken. Dredge cutlets in flour, tapping off excess, then in eggs, letting excess drip off, then in corn flakes, pressing to adhere. Transfer cutlets to prepared rack, then let sit 30 minutes to set the crust.

Sauté cutlets in 2 batches in 3 Tbsp. butter per batch in a sauté pan over medium-high heat until golden brown and cooked through, about 5 minutes total. Transfer cutlets to a platter and place in oven.

For the sauce, sauté onions and garlic with ½ tsp. salt in drippings in same pan over medium-high heat until softened; reduce heat to medium and cook, covered, until beginning to brown, stirring occasionally, 10 minutes.

Deglaze pan with bourbon, scraping up any brown bits. Add cream-style corn, corn kernels, broth, cream, and rosemary; cook until thickened, 23 minutes.

Stir in tomatoes and simmer sauce until heated through, 23 minutes. Stir in parsley and season sauce with salt and pepper.


To easily make corn flake crumbs, add them to a resealable plastic bag and use a rolling pin to crush.


Use bourbon to deglaze the pan, then scrape up the bits on the bottom to add even more flavor.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 626

% Daily Value*

Total Fat 28g 43%

Saturated Fat 16g 80%

Cholesterol 185mg 61%

Sodium 1130mg 47%

Carbs 54g 18%

Fiber 4g 16%

Protein 32g

*Percent Daily Values are based on a 2,000 calorie diet.

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