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1
Dissolve salt in 1 quart cold water.
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2
Add the chicken to the brine, cover and refrigerate for 30 minutes.
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3
Remove the cutlets from the brine and pat dry with paper towels.
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4
Adjust an oven rack to the middle position and preheat the oven to 400 degrees F. Place an oven-safe baking rack on a baking sheet.
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5
Place the flour and butter in separate bowls.
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6
Place the crushed cereal flakes in a shallow pie plate.
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7
Dip the chicken pieces in the flour, then the butter, then the crushed cereal, shaking off excess in between each step.
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8
Place the coated chicken strips on the prepared baking rack.
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9
Bake 20-25 minutes, or until the chicken is cooked through.
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10
Serve with your choice of dipping sauces.
