Lemon Pepper Cornflake-​Crusted Tilapia

• 2 tablespoons olive oil spray
• 1/3 cup all purpose flour
• 1/2 teaspoon salt each, and pepper, or to taste
• 2 large eggs lightly beaten
• 2 cups cornflakes unsweetened
• 1 tablespoon lemon pepper
• 1 tablespoon dried parsley
• 4 tilapia fillets 4 ounces each, rinsed and patted dry
• 1 lemon quartered

1. Preheat oven to 425 degrees F and place baking rack in the upper third of oven. Line baking sheet with foil and lightly grease with oil or cooking spray.
2. Lay out three shallow bowls or pans. Add the flour, salt and pepper to the first shallow bowl. Stir with a fork to mix. Add the lightly beaten eggs to the second bowl.
3. Put the cornflakes into a Ziploc Bag, press out most of the air and seal. Crush the flakes coarsely with a rolling pin. Add the lemon pepper and parsley. Pour the mixture into the third shallow bowl.
4. Rinse tilapia fillets under cold running water and pat dry with paper towels. Lightly dust the fillets with the flour mixture, gently patting off any extra.
5. Dip fillets, one by one, into the beaten eggs, turning over each with a fork or tongs to coat both sides.
6. Place the fillet into the seasoned crushed cornflakes, turning over and gently pressing the crushed cornflakes into the fish, coating both sides well.
7. Place each fillet on the lined, greased baking sheet.
8. Bake in the oven for 15 to 20 minutes. The fish is done when the flesh is opaque and flakes easily with a fork.

olive oil spray, flour, salt, eggs, cornflakes unsweetened, lemon pepper, parsley, lemon

Taken from www.yummly.com/recipe/Lemon-Pepper-Cornflake-Crusted-Tilapia-1602486 (may not work)