Crunchy Cornflake Crusted Chicken Schnitzel
Golden, crunchy, and full of flavor — this Cornflake Crusted Chicken Schnitzel is quick to make, pan-fried to perfection, and perfect for a delicious weeknight meal or family dinner.
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.
Nutrition
Serving: 150gCalories: 320kcalCarbohydrates: 18gProtein: 35gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 120mgSodium: 450mgPotassium: 550mgFiber: 2gSugar: 2gVitamin A: 350IUVitamin C: 2mgCalcium: 120mgIron: 2mg
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