Cornflake-Crusted Chicken

Use your kids ' favorite breakfast cereals to make a crunchy frosting for chicken cutlets. Reduce the amount of red pepper or don't add it at all if your kids don't like stir-fries.
Preheat the oven to 375°F. Line a foil-lined baking sheet with edges. Place each half of the chicken breast between two sheets of plastic wrap. Mash the chicken with a rolling pin to an even 1/2-inch thickness. Combine flour, thyme, cayenne pepper, salt and ground pepper. In a second shallow bowl, beat the eggs until smooth. Place the cornflake crumbs on a second lined baking sheet.Roll the chicken in flour, turning it over to coat, then dip it in the egg mixture. Remove the chicken, allow the excess egg to drain, then brush the cornflakes on both sides. Transfer to a baking sheet. Discard the remaining flour, egg, and cornflakes.Drizzle the chicken with melted butter. Bake until the crust is crisp and the chicken is cooked through, about 30 minutes.