Kids Cornflake Schnitzel
A crunchy, golden, and kid-approved twist on the classic schnitzel that delivers a satisfying snap in every bite.
Ingredients
- •1.5 lbs (700g) chicken breast, sliced into thin cutlets
- •1 cup (125g) all-purpose flour
- •2 large eggs, lightly beaten
- •3 cups (150g) cornflakes, lightly crushed
- •1 teaspoon garlic powder
- •1 teaspoon paprika
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •1/2 cup (120ml) neutral oil for frying (such as canola or vegetable)
Instructions
- 1
Place the chicken cutlets between two sheets of plastic wrap and pound them to an even 1/4-inch thickness.
- 2
Set up three shallow bowls: one with the flour mixed with salt, pepper, garlic powder, and paprika; one with the beaten eggs; and one with the crushed cornflakes.
- 3
Dredge each chicken piece in the flour, shaking off any excess.
- 4
Dip the floured chicken into the egg mixture until fully coated, then press firmly into the cornflakes so the crumbs adhere well to both sides.
- 5
Heat the oil in a large skillet over medium-high heat until shimmering.
- 6
Fry the schnitzels in batches for 3-4 minutes per side until they are deep golden brown and the chicken is cooked through.
- 7
Transfer the cooked schnitzels to a wire rack or paper towel-lined plate to drain excess oil before serving.
💡 Chef tips
- For extra crunch, pulse the cornflakes in a food processor for just a second or two, or place them in a bag and crush gently with a rolling pin to keep some texture.
- If you prefer a healthier version, you can bake these on a parchment-lined tray at 400°F (200°C) for 15-20 minutes, spraying the tops lightly with oil.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in a toaster oven to regain their crispness.
✅ How it should turn out
The schnitzel should have a vibrant, golden-brown crust that is exceptionally crunchy, while the chicken inside remains tender, juicy, and perfectly seasoned.