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If you’re looking for a crispy, flavorful chicken recipe that will wow your family and friends, look no further than Cornflake-Crusted Chicken Schnitzel. This delightful variation on the classic schnitzel combines the crunchy goodness of cornflakes with savory breadcrumbs to create a golden, crispy crust that’s simply irresistible. Whether served with a fresh salad, mashed potatoes, or a tangy dipping sauce, this dish is perfect for any occasion.
What Makes Cornflake-Crusted Chicken Schnitzel Special?
At its core, schnitzel is a simple, yet satisfying dish made by breading and frying chicken or veal. The traditional breadcrumb coating gives the schnitzel its signature crispy texture, but by using crushed cornflakes, we take it to a whole new level of crunch. Cornflakes add a unique lightness and extra crunch that make each bite a crispy delight.
The best part? The cornflake crust is incredibly versatile. The flavor pairs wonderfully with a variety of seasonings, from garlic and Italian herbs to a sprinkle of fresh parsley. It’s a crowd-pleaser, easy to make, and perfect for those who enjoy a bit of extra crunch in their meals.
Why You’ll Love Cornflake-Crusted Chicken Schnitzel
- Incredibly Crispy: The cornflakes bring an unmatched crunch that is sure to delight.
- Flavorful Coating: The combination of breadcrumbs, cornflakes, garlic powder, and Italian herbs gives each bite a savory punch.
- Quick and Easy: This recipe is easy to prepare and doesn’t take long to cook, making it ideal for busy weeknights or casual dinner parties.
- Kid-Friendly: The crispy texture is something even the pickiest eaters will love. Plus, it’s a great way to sneak in some extra flavor without the need for deep frying.
Tips for Perfect Cornflake-Crusted Chicken Schnitzel
- Double Coat: For an even crunchier coating, you can double coat your chicken by dipping it back in the egg wash and breadcrumb mixture after the first coating.
- Use a Meat Mallet: If you prefer a thinner schnitzel, gently pound the chicken breasts with a meat mallet to an even thickness. This ensures faster cooking and a more tender result.
- Add Extra Seasoning: Feel free to adjust the seasoning to your taste. Adding a pinch of chili flakes or smoked paprika can give the schnitzel a fun twist.
Ingredients for Cornflake-Crusted Chicken Schnitzel
To make this deliciously crispy chicken schnitzel, you’ll need the following ingredients:
- Chicken Breast: Boneless, skinless chicken breasts are perfect for this recipe. You can also use chicken thighs for a juicier option.
- Cornflakes: These are the star of the dish, bringing that signature crunch. Don’t worry about being overly precise – roughly crushed cornflakes work best!
- Breadcrumbs: A mix of breadcrumbs and crushed cornflakes ensures the schnitzel has both crunch and flavor.
- Eggs: The egg wash helps bind the coating to the chicken.
- Seasonings: For the flour coating, we use garlic powder, paprika, black pepper, and salt to enhance the flavor. The breadcrumb coating includes garlic powder, Italian herbs, black pepper, and parsley for an extra herby kick.
How to Make Cornflake-Crusted Chicken Schnitzel
Step 1: Prepare the Coating Stations
To start, set up three shallow plates for the breading process:
- Plate 1 (Flour Coating): Combine all-purpose flour, garlic powder, paprika, salt, and black pepper. This simple flour mixture will serve as the base for your schnitzel coating.
- Plate 2 (Breadcrumb-Cornflake Mixture): In another plate, mix breadcrumbs, crushed cornflakes, garlic powder, Italian herbs, salt, and pepper. The cornflakes are what make this schnitzel stand out, so make sure they’re well-crushed to get that perfect crispy texture.
- Plate 3 (Egg Wash): Whisk eggs together with a little garlic powder for a flavorful coating. The egg wash helps the breadcrumbs and cornflakes adhere to the chicken.
Step 2: Coat the Chicken
- Take your chicken breasts (around 500g) and cut them into schnitzel-sized pieces if needed. Dredge each piece in the flour mixture, making sure to coat it evenly on all sides. Then, dip the floured chicken into the egg wash, allowing any excess to drip off. Finally, coat the chicken in the breadcrumb-cornflake mixture, pressing lightly to ensure an even and thick coating.
Step 3: Fry the Schnitzels
- Heat a generous amount of oil in a large skillet over medium-high heat. You want the oil to be hot, but not smoking. The best way to test the oil is by dropping a small piece of breadcrumb into it – if it sizzles immediately, it’s ready!
- Carefully add the breaded chicken schnitzels to the hot oil. Fry them in batches, turning occasionally to ensure they cook evenly and turn golden brown. This should take about 3-4 minutes per side. Once crispy and golden, remove the schnitzels from the pan and drain them on a paper towel-lined plate to remove excess oil.
Step 4: Serve and Enjoy
- Once your cornflake-crusted chicken schnitzels are golden and crispy, serve them hot with your favorite sides. They go perfectly with a light salad, roasted vegetables, or even a creamy mashed potato. Don’t forget to add a wedge of lemon or your favorite dipping sauce to bring even more flavor to the dish.
Serving Suggestions for Cornflake-Crusted Chicken Schnitzel
To elevate your Cornflake-Crusted Chicken Schnitzel, pair it with a variety of sides that complement its crispy texture and savory flavors:
- Crisp Green Salad: A light, fresh salad with mixed greens, cherry tomatoes, cucumber, and a tangy vinaigrette is a perfect contrast to the rich crunch of the schnitzel.
- Garlic Mashed Potatoes: Creamy mashed potatoes with a hint of garlic provide a comforting side that balances the crispy chicken.
- Roasted Vegetables: Roasted carrots, zucchini, and bell peppers add a healthy and colorful touch to your meal, with a slight sweetness that complements the savory schnitzel.
- Lemon Wedges: A squeeze of fresh lemon over the schnitzel enhances its flavor, adding a refreshing zesty kick that brightens the dish.
- Creamy Dipping Sauce: Pair your schnitzel with a creamy dipping sauce like a garlic aioli, honey mustard, or a tangy tzatziki for an added burst of flavor.
- French Fries or Sweet Potato Fries: For a more indulgent option, serve your schnitzel with crispy fries or sweet potato fries for an extra crunch.
Conclusion
This Cornflake-Crusted Chicken Schnitzel recipe is a fun and delicious twist on the classic schnitzel. With its perfectly crunchy coating and tender chicken inside, it’s sure to become a family favorite. Whether you’re cooking for a weeknight meal or a special occasion, this dish is bound to impress. So, grab some chicken, cornflakes, and breadcrumbs, and get ready to enjoy a crispy, golden meal that’s bursting with flavor!
Other Mouthwatering Chicken Recipes To Try
Bacon-Wrapped Stuffed Chicken with Sundried Tomato and Mozzarella
The Best Chicken Parmesan Recipe
Cornflake-Crusted Chicken Schnitzel
Ingredients
- 500 g chicken breast boneless, skinless chicken breast
For the Flour Coating:
- 80 g all-purpose flour
- 1 tsp freshly ground black pepper
- 1 tsp garlic powder
- 1 tsp paprika powder
- 1 tsp sea salt
For the Breadcrumb-Cornflake Crust:
- 80 g breadcrumbs
- 80 g cornflakes lightly crushed
- 1 tsp freshly ground black pepper
- 1 tsp sea salt
- 1 tsp garlic powder
- 1 tsp Italian herbs dried
- 2 tbsp fresh parsley finely chopped
For the Egg Wash:
- 2 large eggs
- 1 tsp garlic powder
Instructions
Prepare the Coating Stations:
- Set up three separate shallow plates. In the first plate, combine the all-purpose flour, black pepper, garlic powder, paprika, and salt. Mix well to ensure an even distribution of the dry ingredients.
- In the second plate, combine the breadcrumbs, crushed cornflakes, black pepper, salt, garlic powder, Italian herbs, and chopped parsley. Stir thoroughly to incorporate the herbs and seasonings into the crumbs.
- In the third plate, whisk the eggs and garlic powder together until fully blended. This egg wash will help the coating adhere to the chicken.
Coat the Chicken:
- Take each chicken breast or schnitzel (500g total, cut into 4-6 pieces) and dredge it in the flour mixture, ensuring it is completely covered. Shake off any excess flour.
- Next, dip the floured chicken into the egg wash, allowing any excess egg to drip off before moving to the next step.
- Finally, coat the egg-dipped chicken in the breadcrumb-cornflake mixture. Press down gently to ensure an even and firm coating on all sides.
Fry the Schnitzels:
- In a large frying pan or skillet, heat a generous amount of vegetable oil over medium-high heat. The oil should be hot but not smoking—test by dropping a small amount of breadcrumbs into the oil; it should sizzle immediately.
- Carefully place the coated chicken schnitzels into the pan, being mindful not to overcrowd them. Fry the schnitzels in batches, if necessary, for 3-4 minutes per side, or until they are golden brown and the internal temperature reaches 75°C (165°F).
- Once cooked, transfer the schnitzels to a paper towel-lined plate to drain any excess oil.
- Serve the crispy chicken schnitzels immediately while hot, accompanied by your choice of sides such as mashed potatoes, sautéed vegetables, or a fresh salad. Garnish with extra parsley or a squeeze of lemon for added flavor.
