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1
Put oven racks in upper and lower thirds of oven and preheat oven to 425F.
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2
Butter 2 large shallow (1 inch deep) baking pans.
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3
Gently pound chicken between sheets of plastic wrap with flat side of a meat pounder or with a rolling pin until 1/3 inch thick.
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4
Cut chicken lengthwise into 1/2-inch-wide strips.
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5
Stir together butter, salt, and pepper in a shallow dish.
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6
Put cornflakes in another shallow dish.
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7
Working with 1 strip at a time, dip in butter, then dredge in cornflakes, pressing flakes firmly to help adhere.
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8
Transfer as coated to baking pans.
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9
Bake, switching position of pans halfway through baking, until chicken is golden and cooked through, about 15 minutes total.
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10
Cool chicken in pans on racks to room temperature (crust will firm up as it cools).
