Place cornflakes into a plastic bag, crush with a rolling pin, place in a shallow bowl.
Pour the cornflour into a shallow dish, beat the egg in a deep bowl. Salt the chicken, toss it in the flour in batches and then shake off the excess. Dip in the egg and turn in the cornflake mixture. Press the crumbs firmly into the chicken, place on a baking tray lined with baking paper, and drizzle with oil.
Cut the potato into segments, mix in a bowl with the oil, paprika and salt, and place next to the chicken on the tray. Mix ajvar, tomato puree and jam in a small bowl and set aside.
Approx. 20 mins. in the lower half of an oven preheated to 180°C. Remove from the oven and serve with the tomato dip.