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Take the chicken out of the fridge so that it isn’t too cold by the time you get frying.
Get out a shallow dish that, preferably, you can get both escalopes in, and spoon in the mustard and the garlic.
Add the cinnamon and egg and whisk to combine.
Put the escalopes in, turn them, and leave to sit in the mixture while you prepare the 'crumbs'.
Put the cornflakes into a bowl and crush them by hand.
Add the pimentón or paprika and use a fork to mix in.
Dredge the egg-and-mustard-soaked escalopes, one by one, in the cornflake crumbs, so that they are well covered, and then transfer to a wire rack for 5–10 minutes so they can dry out.
Heat the oil in a cast-iron pan or heavy-based frying pan and, when hot, fry for 3 minutes on the first side, then turn them over carefully and give them another 3 minutes.
Remove to waiting plates, already strewn with tomatoes and rocket or salad leaves of your choice.