Prepare the marinade: In a food processor, process the onion, ginger, garlic, and spices until pureed.

Pound chicken breasts thin until they have an even thickness (cutlets should be not more than 1/2-inch thick).

Marinate: Place chicken breasts in a large bowl with the onion mixture; turn to coat well. Cover and marinate for two to three hours in the refrigerator.

Breading: Remove chicken from marinade. Dredge in flour, then beaten eggs, then cornflake crumbs; place in a single layer on a plate or sheet pan until frying time.

Fry: Heat oil in a large skillet over medium-high heat until hot (a crumb should sizzle upon contact). Fry cutlets about three to four minutes per side (depending on size and thickness) or until breading is golden brown, flipping once during cooking. Drain on a rack or paper towels. Serve and enjoy!