Cornflake-crumbed chicken schnitzel
- 600g chicken breast fillet, thinly sliced
- 1 teaspoon sweet paprika
- 100g cornflakes
- 180g breadcrumbs
- 3 eggs
- 100g plain flour
- Sea salt
- Canola oil, for frying
Place the breast fillet slices onto a tray. Sprinkle the chicken with sweet paprika and season with sea salt to taste.
Place the cornflakes into a in a zip lock bag. Depending on the size of the bag, you may need to do this action in batches. Use a rolling pin to crush the cornflakes until they are just broken up (not in crumbs).
Note: If you don’t have a zip lock bag or rolling pin, use your hands to scrunch them up in a bag.
Place the breadcrumbs in a bowl. Add the crushed cornflakes to the bowl of breadcrumbs and mix to evenly spread the cornflakes through the breadcrumbs.
In a separate bowl, add the eggs. Use a fork to lightly whisk the eggs.
In a separate bowl, add the flour.
Evenly coat one of the chicken breast fillet slices in the flour, then dip to completely coat the chicken in the egg mixture, then coat in cornflake-breadcrumb mixture. Place the crumbed chicken onto a plate. Repeat with the remaining chicken.
Heat enough canola oil to completely cover a non-stick frying pan over low-medium heat. The oil is ready when a pinch of breadcrumbs sizzle when dropped in the saucepan. Cook the crumbed chicken, in batches, for 2 minutes on each side, or until golden and cooked through (will depend on the thickness of the chicken). Transfer crumbed chicken to a plate lined with paper towel before serving.
Note: Cooking time is based on using a 32cm (XL) frying pan and very thin chicken breast slices. If using a smaller frying pan and thicker slices, the cooking time will increase.
