Israeli Cornflake Schnitzel
A beloved Israeli staple, this schnitzel features a signature ultra-crunchy cornflake crust that stays perfectly golden and crisp.
Ingredients
- •1.5 lbs (700g) chicken breast, sliced into thin cutlets
- •1 cup all-purpose flour
- •2 large eggs, beaten
- •1 tablespoon Dijon mustard
- •2 cups cornflakes, lightly crushed
- •1 teaspoon paprika
- •1/2 teaspoon garlic powder
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •1/2 cup vegetable 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 three shallow bowls: one with flour, one with the beaten eggs mixed with mustard, and one with the crushed cornflakes, paprika, garlic powder, salt, and pepper.
- 3
Dredge each chicken cutlet in the flour, shaking off any excess.
- 4
Dip the floured chicken into the egg mixture until fully coated, allowing excess to drip off.
- 5
Press the chicken firmly into the cornflake mixture to ensure a thick, even coating on both sides.
- 6
Heat the vegetable oil in a large skillet over medium-high heat.
- 7
Fry the schnitzels in batches for 3 to 4 minutes per side until the cornflakes are 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 briefly before serving.
💡 Chef tips
- Do not over-crush the cornflakes; you want some larger flakes to remain for the best texture.
- For a healthier version, you can bake these at 400°F (200°C) for 15-20 minutes on a parchment-lined tray, spraying the tops with a little oil.
- Leftover schnitzel can be stored 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 crust that shatters upon biting, revealing tender, juicy chicken seasoned with a subtle savory warmth.