Kids Cornflake Schnitzel
These extra-crispy, oven-baked chicken schnitzels coated in crushed cornflakes are an absolute hit with kids and adults alike.
Ingredients
- •1.5 lbs chicken cutlets (700g), pounded to even thickness
- •3 cups cornflakes (90g), lightly crushed
- •1/2 cup all-purpose flour (60g)
- •2 large eggs, beaten
- •1 teaspoon garlic powder
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •3 tablespoons olive oil or melted butter for drizzling
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- 2
Place the crushed cornflakes in a wide, shallow bowl and mix in the garlic powder, salt, and black pepper.
- 3
Place the flour in a second shallow bowl and the beaten eggs into a third bowl to set up a standard breading station.
- 4
Take each piece of chicken and dredge it first in the flour, shaking off any excess.
- 5
Dip the floured chicken into the beaten eggs, letting any extra drip off.
- 6
Press the chicken firmly into the crushed cornflakes on both sides so the flakes adhere in an even, thick layer, then place on the prepared baking sheet.
- 7
Drizzle the top of each coated schnitzel lightly with olive oil or melted butter to help them turn golden and crisp in the oven.
- 8
Bake for 20 to 25 minutes, or until the chicken is cooked through and the cornflake coating is golden brown and crunchy.
💡 Chef tips
- To crush the cornflakes easily, place them in a ziplock bag and let the kids roll over them with a rolling pin.
- You can prepare these ahead of time up to the breading stage, store them in the fridge for a few hours, and bake just before dinner.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days and reheat in a toaster oven to restore the crunch.
✅ How it should turn out
The finished schnitzel should have a golden-brown, ultra-crunchy cornflake crust on the outside and be tender and juicy on the inside.