Cornflake-Crusted Chicken Schnitzel
Cornflake-Crusted Chicken Schnitzel offers a delightful take on the traditional schnitzel, boasting a crispy, golden coating made from a mix of crushed cornflakes and breadcrumbs. The crunchy exterior provides an irresistible texture, while the juicy, tender chicken inside remains flavorful. Ideal for a quick weeknight meal or a special occasion, this easy-to-make dish pairs wonderfully with fresh salads, creamy mashed potatoes, or roasted vegetables.
Ingredients
For the Chicken:
- 1 lb boneless skinless chicken breasts
For the Flour Coating:
- ½ cup all-purpose flour
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon sea salt
For the Breadcrumb-Cornflake Crust:
- ¾ cup breadcrumbs regular or panko
- ¾ cup cornflakes lightly crushed
- 1 teaspoon freshly ground black pepper
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs
- 2 tablespoons fresh parsley finely chopped
For the Egg Wash:
- 2 large eggs
- 1 teaspoon garlic powder
Instructions
Step 1: Set Up the Coating Stations
- In the first dish, mix all-purpose flour, black pepper, garlic powder, paprika, and salt. Stir well to distribute the seasonings evenly.
- In the second dish, combine breadcrumbs, crushed cornflakes, black pepper, salt, garlic powder, Italian herbs, and chopped fresh parsley. Toss everything together to ensure the flavors are well blended.
- In the third dish, whisk eggs with garlic powder until smooth. This egg wash will help the coating stick securely to the chicken.
Step 2: Coat the Chicken
- If the chicken breasts are thick, slice them in half or pound them to an even thickness for faster, even cooking. Dredge each piece of chicken in the flour mixture, coating it completely. Shake off any excess flour. Dip the floured chicken into the egg wash, making sure it’s fully covered. Let any extra egg drip off.
- Press the chicken into the cornflake-breadcrumb mixture, ensuring a firm, even coating on all sides.
Step 3: Fry to Golden Perfection
- Heat a large skillet over medium-high heat and add enough vegetable oil to create a shallow fry (about ¼ inch deep). The oil should be hot but not smoking—test it by dropping a few breadcrumbs in; they should sizzle immediately.
- Carefully place the coated chicken schnitzels into the hot oil. Avoid overcrowding the pan to maintain crispiness.
- Cook each schnitzel for about 3-4 minutes per side, or until the crust is golden brown and crispy and the internal temperature reaches 165°F (use a meat thermometer for accuracy).
- Transfer the cooked schnitzels to a paper towel-lined plate to absorb any excess oil.
Ready to Serve
- Serve immediately while hot and crispy. Pair with mashed potatoes, roasted vegetables, or a crisp side salad. For an extra burst of flavor, squeeze fresh lemon juice over the schnitzels before serving. Enjoy your homemade, perfectly crispy Cornflake-Crusted Chicken Schnitzel!
Notes
*Nutrition info is a rough estimate based on the ingredients. Note that values may vary from case to case.
*As with all recipes, there is a number of ways you can get things done. If you believe that some of the instructions can be improved, or have a good alternative solution, feel free to leave a comment.
