1/4 cup table salt
4 boneless, skinless chicken breasts, cut into 1-inch strips
1/4 cup flour
7 tbsp. butter, melted
2 cups finely crushed Corn Flakes cereal
Dissolve salt in 1 quart cold water. Add the chicken to the brine, cover and refrigerate for 30 minutes Remove the cutlets from the brine and pat dry with paper towels.