Chicken, Duck & Turkey

Alex’s Cornflake-crusted Chicken Schnitzel

Alex’s Cornflake-crusted Chicken Schnitzel | casaveneracion.com

If there weren’t any breadcrumbs in this recipe, I wouldn’t be able to call it chicken schnitzel. But, there is. The oh, so crispy coating of Alex’s cornflake-crusted chicken schnitzel is a combination of equal amounts of panko (Japanese breadcrumbs) and crushed cornflakes, and dried herbs.

But crispy coating doesn’t mean much if the meat inside it is badly seasoned. I know a lot of cooks who prefer to put the seasoning only in the breading but that’s not our style at home. We layer the seasoning — first in the meat and then in the breading. It’s the same technique we employ whether making a soup, a stew or a stir fry. The seasonings are never added ONLY at the end of the cooking because that’s too late for meat (and even vegetables) to absorb any substantial flavor. 

Alex's Cornflake-crusted Chicken Schnitzel
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Servings: 3
Author: Connie Veneracion
Ingredients
  • 3 skinless chicken breast fillets
  • salt
  • pepper
  • juice or a quarter of a lemon
  • chili powder
  • 1/3 cup flour
  • 1 egg
  • 1/2 cup panko
  • 1/2 cup crushed unsweetened cornflakes
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • cooking oil for frying
Instructions
  1. Wipe the chicken breast fillets dry. Place them on a sheet of cling wrap about three inchies apart then cover with another piece of cling wrap.
  2. Using a kitchen mallet, pound until the thickness is uniform. Don't make them too thick so that you don't end up with well-browned breading and chicken that's still raw at the center. Half-inch to three-quarter-inch should be fine.
  3. Drizzle lemon juice over the fillets. Sprinkle with salt, pepper and chili powder. How much, or how less, is up to you.
  4. Place the flour in a shallow bowl.
  5. Crack the egg into a shallow bowl and beat lightly.
  6. In another shallow bowl, stir together the panko, crushed cornflakes, thyme, basil and pepper.
  7. Dredge each chicken fillet in flour, dip in the beaten egg then coat with the panko-cornflakes mixture.
  8. Heat enough cooking oil in a frying pan to reach a depth of two inches. Fry the chicken fillets just until the coating is golden brown and the meat is cooked through.
  9. Serve the cornflake-crusted chicken schnitzel with yogurt-mayo sauce. Recipe below.
Recipe Notes

For the dipping sauce:

Mix together yogurt, lemon juice, Japanese mayonnaise and salt. There's no strict recipe for this; just follow what your tastebuds tell you. Top the dipping sauce with toasted garlic and sliced scallions.

Alex's Cornflake-crusted Chicken Schnitzel

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