Israeli Cornflake Schnitzel
A beloved Israeli comfort food, this schnitzel features a signature golden, ultra-crunchy cornflake crust that stays perfectly crisp.
Ingredients
- •4 boneless, skinless chicken breasts, sliced into thin cutlets
- •1 cup all-purpose flour
- •3 large eggs, lightly beaten
- •1 tablespoon Dijon mustard
- •3 cups cornflakes, crushed into coarse crumbs
- •1 teaspoon garlic powder
- •1 teaspoon paprika
- •1/2 teaspoon salt
- •1/2 teaspoon black pepper
- •1/2 cup vegetable or canola oil for frying
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 a breading station: one bowl with flour, salt, pepper, garlic powder, and paprika; a second bowl with the eggs and mustard; and a third bowl with the crushed cornflakes.
- 3
Dredge each chicken cutlet in the flour, shaking off any excess.
- 4
Dip the floured chicken into the egg mixture until fully coated.
- 5
Press the chicken firmly into the crushed cornflakes, ensuring the entire surface is covered with a thick, even layer.
- 6
Heat the oil in a large skillet over medium-high heat until shimmering.
- 7
Fry the schnitzels in batches for 3 to 4 minutes per side, or until the crust is deep golden brown and the chicken is cooked through.
- 8
Transfer the cooked schnitzels to a wire rack or paper towel-lined plate to drain excess oil.
💡 Chef tips
- For extra flavor, add a tablespoon of grated Parmesan cheese or sesame seeds to the cornflake mixture.
- Do not overcrowd the pan while frying, as this lowers the oil temperature and makes the crust greasy instead of crispy.
- Leftover schnitzel can be stored in an airtight container in the fridge for up to 3 days and reheated in an oven or air fryer to regain its crunch.
✅ How it should turn out
The finished schnitzel should have a vibrant, golden-brown exterior that shatters upon the first bite, revealing juicy, tender chicken inside with a savory, well-seasoned flavor.