Israeli Cornflake Schnitzel
A beloved Israeli comfort food favorite featuring tender chicken cutlets encased in a super-crispy, golden cornflake and breadcrumb crust.
Ingredients
- •1.5 lbs (700g) chicken breast cutlets, sliced thin
- •1 cup all-purpose flour
- •2 large eggs
- •1 tbsp Dijon mustard
- •1 tbsp water
- •2 cups cornflakes, lightly crushed
- •1 cup seasoned breadcrumbs or panko
- •1 tsp garlic powder
- •1 tsp sweet paprika
- •1/2 tsp salt
- •1/4 tsp black pepper
- •1/2 cup vegetable oil for frying
Instructions
- 1
Set up a standard breading station in three shallow bowls: place the flour in the first bowl; whisk the eggs, Dijon mustard, and water together in the second bowl; and combine the crushed cornflakes, breadcrumbs, garlic powder, paprika, salt, and black pepper in the third bowl.
- 2
Pat the chicken cutlets completely dry with paper towels to ensure the coating adheres properly.
- 3
Dredge each chicken cutlet first in the flour, shaking off any excess.
- 4
Dip the floured chicken into the egg mixture, allowing any excess to drip off.
- 5
Press the chicken firmly into the cornflake and breadcrumb mixture on both sides so the coating forms a thick, even layer.
- 6
Heat the vegetable oil in a large skillet over medium-high heat until shimmering hot.
- 7
Fry the cutlets in batches for 3 to 4 minutes per side, or until golden brown and cooked through, avoiding overcrowding the pan.
- 8
Transfer the cooked schnitzels to a paper towel-lined plate or a wire rack to drain excess oil.
💡 Chef tips
- For extra flavor, add a tablespoon of sweet chili sauce or sriracha to the egg wash.
- Uncooked breaded cutlets can be frozen between layers of parchment paper for up to one month; fry straight from frozen, adding a couple of extra minutes to the cooking time.
- Keep fried schnitzels warm in a 200°F (90°C) oven on a wire rack while you finish frying the remaining batches to keep the crust extra crispy.
✅ How it should turn out
The finished schnitzels should feature a deeply golden, aggressively crunchy cornflake crust that shatters on bite, revealing juicy, tender chicken inside with a savory garlic and paprika aroma.