Cornflake-crumbed chicken schnitzel

Serves Icon
Time 25 Minutes
  • 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

How to Make It
Step 1

Place the breast fillet slices onto a tray. Sprinkle the chicken with sweet paprika and season with sea salt to taste.

Step 2

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.

Step 3

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.

Step 4

In a separate bowl, add the eggs. Use a fork to lightly whisk the eggs.

Step 5

In a separate bowl, add the flour.

Step 6

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.

Step 7

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.

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