Cornflake-Crusted Chicken Schnitzel
Cornflake-Crusted Chicken Schnitzel is a delicious twist on the classic schnitzel, featuring a crunchy, golden crust made from a blend of breadcrumbs and crushed cornflakes. The crispy coating delivers an irresistible texture, while the tender chicken inside stays juicy and flavorful. Perfect for a quick weeknight dinner or a special meal, this dish is easy to prepare and pairs beautifully with fresh salads, creamy mashed potatoes, or roasted vegetables.
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.
Nutrition
Calories: 400kcal
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