Kids Cornflake Schnitzel
A crunchy, golden-brown twist on the classic schnitzel that kids absolutely love for its satisfying, cereal-based crust.
Ingredients
- •1.5 lbs (700g) chicken breast, sliced into thin cutlets
- •2 cups cornflakes, lightly crushed
- •1/2 cup all-purpose flour
- •2 large eggs, beaten
- •1 teaspoon garlic powder
- •1 teaspoon paprika
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •1/2 cup neutral oil (such as canola or vegetable) for frying
Instructions
- 1
Place the chicken cutlets between two sheets of plastic wrap and pound them gently until they are an even 1/4-inch thickness.
- 2
Set up a breading station with three shallow bowls: one with flour mixed with salt, pepper, garlic powder, and paprika; one with the beaten eggs; and one with the crushed cornflakes.
- 3
Dredge each chicken cutlet in the flour, shaking off any excess.
- 4
Dip the floured chicken into the beaten eggs, ensuring it is fully coated.
- 5
Press the chicken firmly into the crushed cornflakes so that the flakes adhere well to all sides.
- 6
Heat the oil in a large skillet over medium-high heat until shimmering.
- 7
Fry the schnitzels in batches for 3-4 minutes per side until they are golden brown and the chicken is cooked through.
- 8
Transfer the cooked schnitzels to a paper towel-lined plate to drain any excess oil before serving.
💡 Chef tips
- For an even crunchier crust, pulse the cornflakes in a food processor for just a second or two, or place them in a bag and crush with a rolling pin.
- 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.
- Store leftovers in an airtight container in the fridge for up to 2 days and reheat in a toaster oven to maintain the crispiness.
✅ How it should turn out
The finished schnitzel should have a vibrant, golden-brown, ultra-crispy exterior that yields to a tender, juicy, and perfectly seasoned chicken center.