Cut the chicken fillet into oblong pieces. Sprinkle the meat with salt and black pepper, then with lemon juice. Leave the meat for 30 min. in the fridge.
Roll the pieces of chicken successively in flour, beaten eggs and then in the crumbled cornflakes. Fry them in preheated oil until they gain a crunchy golden crust.
Serve the breaded fillets with sauteed vegetables or mashed potatoes.