Cornflake-Crusted Chicken Schnitzel
4 March 2025
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.
So, if all that sounds good to you, read on!
⭐ Why This Recipe is Perfect for Your Kitchen
✔ Extra Crunchy & Golden – The combination of cornflakes and breadcrumbs creates the ultimate crispy coating.
✔ Quick & Easy – A simple recipe that’s ready in under 30 minutes—perfect for busy nights!
✔ Packed with Flavor – Seasoned with garlic, paprika, Italian herbs, and fresh parsley for a bold, savory taste.
✔ Family-Friendly – Loved by kids and adults alike, making it a great choice for the whole family.
✔ Versatile Pairings – Serve with mashed potatoes, roasted veggies, or a fresh salad for a complete meal.
Whether you’re cooking for a weeknight dinner, a casual family meal, or a special occasion, this crispy cornflake schnitzel is a must-try. Plus, it’s easy to make with pantry staples you likely already have!
Pro Tip: Serve with a squeeze of fresh lemon juice for a burst of brightness and extra flavor.
Try this easy and delicious Cornflake-Crusted Chicken Schnitzel today and bring restaurant-quality crispiness right to your table! 🍗✨
Ingredients in Cornflake-Crusted Chicken Schnitzel
Here’s what you need to make Cornflake-Crusted Chicken Schnitzel:
Chicken Breasts: Use boneless, skinless chicken breasts for the best results. Slice them into thinner fillets or pound them to an even thickness to ensure even cooking.
All-Purpose Flour: This helps create a base layer for the coating, allowing the egg wash and breadcrumb mixture to stick properly.
Black Pepper: Freshly ground black pepper adds a subtle heat and depth of flavor to both the flour and the breadcrumb mixture.
Garlic Powder: A key ingredient for boosting flavor, garlic powder enhances the taste of the coating without overpowering the dish.
Paprika Powder: Adds a mild smoky sweetness and enhances the golden color of the crispy crust. You can use smoked or sweet paprika based on preference.
Sea Salt: A must for seasoning! Using fine sea salt ensures even distribution throughout the coating layers.
Breadcrumbs: Use regular or panko breadcrumbs to add structure and crispiness to the coating. Panko will give an even crunchier texture.
Cornflakes: Lightly crushed cornflakes create an ultra-crispy exterior, making the schnitzel extra crunchy and golden when fried.
Italian Herbs: A blend of dried oregano, basil, and thyme brings an aromatic, herby flavor to the coating.
Fresh Parsley: Finely chopped parsley adds a touch of freshness and color to the breadcrumb-cornflake mixture.
Eggs: Whisked eggs serve as the binding agent, helping the coating stick securely to the chicken.
Vegetable Oil: Use a high-heat cooking oil like canola, sunflower, or peanut oil for frying. This ensures a crispy, golden crust without burning.
Lemon Wedges (Optional): Fresh lemon juice adds a bright, zesty contrast to the rich and crispy schnitzel.
This combination of ingredients creates the perfect crispy, golden, and flavorful chicken schnitzel that’s easy to prepare and packed with taste!
How to make Cornflake-Crusted Chicken Schnitzel
Creating the perfect Cornflake-Crusted Chicken Schnitzel is all about layering flavors and textures to achieve that ultimate crispy bite. From setting up the coating stations to ensuring an even, golden fry, every step adds to the deliciousness. The secret? A well-seasoned flour base, a rich egg wash, and a crunchy mix of breadcrumbs and crushed cornflakes that lock in flavor while keeping the chicken juicy. With just a few simple techniques, you’ll have a crispy, golden schnitzel that’s easy to make and impossible to resist!
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!
Making Cornflake-Crusted Chicken Schnitzel at home is easier than you think, and the result is a crispy, golden, and flavor-packed dish that everyone will love. Whether you’re cooking for a quick weeknight dinner or impressing guests at a special gathering, this schnitzel is guaranteed to be a hit. Serve it with your favorite sides, add a squeeze of fresh lemon, and enjoy a meal that’s just as satisfying as any restaurant-style dish. Try it once, and it just might become your new go-to crispy chicken recipe!
I’d love to know what you think if you give this a try! 🙂 – Angie
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Cornflake-Crusted Chicken Schnitzel
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
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