• Preheat oven to 425°F. Place a wire rack over a large baking sheet and spray with cooking oil. Set aside.
• Finely chop the cashews. I do this using my food processor by pulsing until they are just crushed. You can also use a blender or crush them in a ziplock bag using a mallet.
• Add the corn flakes to a large mixing bowl and crush using clean hands. Stir in the crushed cashews.
• In a medium bowl, whisk together eggs and milk and set aside.
• In another medium bowl, combine flour, salt, granulated garlic , white pepper, ginger and paprika.
• Cut the chicken breasts in half horizontally, to make 2 thinner cutlets per chicken breast.
• Working one at a time, coat each piece in flour. Shake to remove excess flour, then dip into the egg mixture. Let excess drip off, then place in the bowl with the corn flakes/cashews. Toss to coat, making sure to cover it entirely so that it's heavily coated. There should be no bare spots!
• Gently shake off any excess coating and place on the prepared wire rack. Repeat with the remaining cutlets.
• Bake for 15 minutes or until a thermometer placed in the thickest part of the chicken cutlets reads 165°F. Make the sauce while the chicken bakes.

Sauce

• Combine all the sauce ingredients into a small skillet. Bring to a boil for 4-6 minutes while constantly stirring until slightly thickened. Remove sauce from heat and set aside while the chicken finishes baking.
• At this point you can coat the chicken in sauce, or you can serve the sauce on the side to drizzle on the chicken while serving.
• To coat the pork chops, pour sauce into a shallow bowl. Using tongs grab a piece of chicken and dip it into the sauce, coating the entire chicken. Serve immediately with rice or vegetables of your choice. Enjoy!