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Do you love the taste of crispy, golden Cornflake Crusted Chicken Schnitzel but don’t have time to wait for hours or turn on the oven? You’re not alone. Sometimes you just want that perfect crunch without the fuss. This easy recipe gives you all the flavor and crispiness you love, pan-fried to perfection in just a few minutes.
Why You’ll Love This Recipe
- Super crunchy: Cornflakes give an irresistible crispiness that stays even after cooling.
- Packed with flavor: Garlic, paprika, Italian herbs, and Parmesan make every bite a taste explosion.
- Quick and easy: From prep to plate in under 30 minutes.
- Family-friendly: Kids and adults alike will love it!
Ingredient Notes for Cornflake Crusted Chicken Schnitzel
- Chicken breast: Boneless, skinless chicken breasts work best for even cooking and easy coating.
- Greek yoghurt: Adds tang and helps the coating stick while keeping the chicken juicy.
- Cornflakes: The key to that ultra-crispy crust — crush them slightly, not into fine powder.
- Parmesan or Pecorino Romano: Adds a salty, cheesy flavor that pairs beautifully with the crunch.
- Spices: Paprika, chili flakes, and Italian herbs bring warmth and depth to every bite.
- Garlic: Freshly minced garlic gives a rich aroma; avoid garlic powder if you can.
- Oil: Use a neutral oil with a high smoke point (like sunflower or canola) for perfect frying.
How To Make Cornflake Crusted Chicken Schnitzel
Prepare the chicken:
- Pat chicken breasts dry and season both sides with salt and pepper.
Make the coating mixtures:
- In a shallow bowl, combine the Greek yoghurt, egg, flour, minced garlic, Italian herbs, paprika, chili flakes, salt, and pepper. Mix until smooth.
- In another shallow dish, combine the crushed corn flakes, Italian herbs, and grated Parmesan.
Coat the chicken:
- Lightly dredge each chicken breast in flour, shaking off any excess.
- Dip the chicken into the yoghurt mixture, making sure it’s completely coated.
- Press the chicken into the cornflake mixture so the coating sticks evenly.
Cook the chicken:
- Heat oil in a large pan over medium heat.
- Fry the chicken for 4–5 minutes on each side, until golden brown and cooked through (internal temperature 75°C / 165°F).
- Work in batches if needed to avoid overcrowding the pan.
Serve:
- Let the chicken rest for a couple of minutes, then serve immediately with your favorite sides.
Pro Tips for Extra Crunch
- Press the cornflake mixture firmly onto the chicken for maximum crispiness.
- Don’t overcrowd the pan—this keeps the crust from steaming and getting soggy.
- Use freshly grated Parmesan for the best flavor.
How to Serve Cornflake-Crusted Chicken Schnitzel
This crispy chicken schnitzel is incredibly versatile! Here are some ideas:
- Classic sides: Serve with a fresh garden salad, roasted vegetables, or creamy mashed potatoes.
- Kid-friendly: Pair with oven-baked fries or sweet potato wedges.
- Quick weeknight meal: Slice and serve on top of a green salad or in a sandwich/wrap.
- Dipping sauces: Honey mustard, garlic aioli, or a simple yogurt dip complement the crunch perfectly.
Storage Tips
- Refrigerator: Cooked cornflake-crusted chicken schnitzel can be stored in an airtight container for up to 3 days. Reheat in a preheated oven at 180°C (350°F) to keep the crust crispy.
- Freezer: Freeze uncooked, coated chicken on a baking sheet for 1 hour, then transfer to a freezer bag. Cook straight from frozen, adding a few extra minutes to the frying time.
- Leftovers: Slice and add to salads, sandwiches, or wraps for a quick meal.
FAQ – Cornflake Crusted Chicken Schnitzel
Can I bake this instead of pan-frying?
Yes, you can. Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper and place the coated chicken on top. Lightly spray or brush with oil on both sides, then bake for 20–25 minutes, turning once, until golden and cooked through. The oil helps the crust crisp up beautifully in the oven.
Can I use chicken thighs instead of breasts?
Absolutely! Just adjust cooking time slightly—thighs may need a few extra minutes.
How do I make the crust extra crunchy?
Press the cornflake mixture firmly onto the chicken and avoid overcrowding the pan while frying. Using crushed cornflakes instead of whole pieces also helps.
Can I make this ahead of time?
You can prep the chicken with the coating and store it in the fridge for up to 24 hours before cooking. Fry fresh for the best crunch.
Why Cornflake Crusted Chicken Schnitzel Works Every Time
Cornflakes are a secret weapon in the kitchen. They provide a crunch similar to breadcrumbs but stick beautifully to the yoghurt and egg mixture. Combined with aromatic herbs, spices, and cheese, this chicken is crispy on the outside and juicy on the inside—a combo that’s hard to resist.
Whether you’re making a quick weeknight dinner or impressing friends, this cornflake crusted chicken schnitzel is guaranteed to hit the spot.
Check Out my Other Schnitzel Recipes
Crispy Eggplant Schnitzel with Roasted Cherry Tomato Sauce
Crunchy Cornflake Crusted Chicken Schnitzel
Equipment
- Large Bowls
Ingredients
- 400 g chicken breast
- Salt and pepper to taste
Plate 1
- 6 tbsp flour
Plate 2:
- 150 g Greek yoghurt
- 1 egg
- 40 g flour
- 2 cloves of garlic
- 1 tsp Italian herbs
- 1 tsp Paprika powder
- 1 tsp chili flakes
- ½ tsp pepper
- ½ tsp salt
Plate 3:
- 100 g corn flakes
- 2 tbsp Italian herbs
- 50 g Parmesan or Pecorino Romano
- 4 tbsp tablespoons oil for frying
Instructions
- Prep the chicken: Pat chicken breasts dry and season with salt and pepper.
- Make the coating: Mix Greek yoghurt, egg, 40g flour, garlic, Italian herbs, paprika, chili flakes, salt, and pepper in a bowl. In another bowl, combine crushed cornflakes, Italian herbs, and Parmesan.
- Coat the chicken: Dredge each chicken breast in flour, dip in the yoghurt mixture, and press into the cornflake mixture until fully coated.
- Pan-fry to perfection: Heat oil in a pan over medium heat. Fry chicken 4–5 minutes per side until golden and cooked through. Work in batches if needed.
- Serve: Let rest for a couple of minutes, then enjoy with your favorite sides like a fresh salad, roasted veggies, or crispy fries.
Notes
- Press the cornflake mixture firmly onto the chicken for maximum crispiness.
- Don’t overcrowd the pan—this keeps the crust from steaming and getting soggy.
- Use freshly grated Parmesan for the best flavor.
