Preheat the oven to 400℉.
Place the cornflakes in a Ziploc bag or a food processor and crush them into crumbs or small flakes.
Combine the crushed cornflakes with Italian seasoning, garlic salt, and black pepper in a mixing bowl.
In another bowl, whisk the eggs until well beaten.
Pat the chicken breasts dry with paper towels.
Dip each piece of chicken into the whisked eggs, letting excess drip off.
Press the chicken into the cornflake mixture, ensuring it’s fully coated on both sides.
Place the coated chicken in a greased 9x13 inch pan or on a baking sheet.
Drizzle the melted butter over the top of the chicken.
Bake for 25 to 30 minutes, until the internal temperature reaches 165°F.
