Israeli Cornflake Schnitzel
A beloved Israeli comfort food classic featuring juicy chicken cutlets wrapped in a brilliantly crunchy, golden cornflake and breadcrumb crust.
Ingredients
- •4 boneless, skinless chicken breasts, sliced horizontally into thin cutlets
- •1 cup all-purpose flour
- •3 large eggs
- •1 tablespoon Dijon mustard
- •1 teaspoon paprika
- •1/2 teaspoon garlic powder
- •Salt and freshly ground black pepper to taste
- •2 cups plain cornflakes, crushed
- •1 cup panko breadcrumbs
- •1/2 cup neutral oil for frying, such as canola or sunflower
Instructions
- 1
Set up a standard breading station in three wide, shallow bowls: place the flour in the first bowl and season it with a pinch of salt and pepper.
- 2
In the second bowl, whisk together the eggs, Dijon mustard, paprika, garlic powder, salt, and pepper until smooth.
- 3
In the third bowl, combine the crushed cornflakes and panko breadcrumbs, tossing them together to mix well.
- 4
Dredge each chicken cutlet first in the flour, shaking off any excess so it forms a light, even coating.
- 5
Dip the floured chicken into the egg mixture, making sure it is fully coated and letting any excess drip back into the bowl.
- 6
Press the chicken firmly into the cornflake and panko mixture on both sides so the crumbs adhere in a thick, even layer.
- 7
Heat the neutral oil in a large, heavy-bottomed skillet over medium-high heat until shimmering hot.
- 8
Fry the cutlets in batches for 3 to 4 minutes per side, or until golden brown and cooked through, ensuring not to overcrowd the pan.
- 9
Transfer the fried schnitzel to a wire rack or paper towel-lined plate to drain excess oil.
💡 Chef tips
- For extra crunch and flavor, add a tablespoon of sesame seeds to the cornflake and breadcrumb mixture.
- Uncooked breaded cutlets can be frozen for up to a month; just fry them straight from frozen, adding an extra minute or two of cooking time.
- Store leftover schnitzel in an airtight container in the refrigerator for up to 3 days and reheat in a hot oven or toaster oven to maintain crispness.
✅ How it should turn out
The finished schnitzel should feature an intensely crunchy, golden-brown crust encasing juicy, tender chicken that is seasoned to perfection.