Israeli Cornflake Schnitzel
A delightful childhood favorite in Israel, this crispy chicken schnitzel features a crunchy cornflake and breadcrumb coating that stays extra juicy on the inside.
Ingredients
- •2 large chicken breasts, sliced horizontally into 4 thin cutlets
- •1 cup all-purpose flour (125g)
- •2 large eggs
- •1 tablespoon Dijon mustard
- •1 tablespoon water
- •1 cup plain breadcrumbs (100g)
- •1 cup crushed plain cornflakes (50g)
- •1 teaspoon sweet paprika
- •0.5 teaspoon garlic powder
- •0.5 teaspoon salt
- •0.25 teaspoon black pepper
- •0.5 cup neutral oil for frying (such as canola or sunflower)
Instructions
- 1
Place the chicken cutlets between two sheets of plastic wrap and gently pound them to an even half-inch thickness using a meat mallet.
- 2
Set up a standard breading station in three shallow bowls: place the flour in the first bowl, whisk the eggs together with the Dijon mustard and water in the second bowl, and combine the breadcrumbs, crushed cornflakes, paprika, garlic powder, salt, and black pepper in the third bowl.
- 3
Dredge each chicken cutlet in the flour, shaking off any excess.
- 4
Dip the floured cutlet into the egg mixture, allowing any excess to drip off.
- 5
Press the chicken firmly into the cornflake and breadcrumb mixture on both sides to ensure an even, thick coating.
- 6
Heat the neutral oil in a large skillet over medium-high heat until shimmering.
- 7
Fry the schnitzels in batches for 3 to 4 minutes per side, until golden brown and cooked through.
- 8
Transfer the fried schnitzels to a wire rack or a plate lined with paper towels to drain excess oil before serving.
💡 Chef tips
- To make the schnitzels ahead of time, bread them fully and store them in the refrigerator layered with parchment paper for up to 24 hours before frying.
- For a bake-friendly version, place the breaded cutlets on a greased baking sheet, spray them lightly with oil, and bake at 400°F (200°C) for 20 minutes, flipping halfway through.
- Store leftover schnitzel in an airtight container in the fridge for up to 3 days, and reheat in a toaster oven or skillet to restore crispiness.
✅ How it should turn out
The finished schnitzel should have an ultra-crunchy, golden-brown exterior with a savory spice aroma, while the chicken inside remains tender and juicy.