Cornflake-crumbed chicken schnitzel recipe
Lactose free, Nut free
- 500g chicken breasts or tenders
- 3 cups cornflakes, crushed lightly
- 1 egg, lightly beaten
- salt and ground pepper to taste
- ½ cup canola oil
- lemon wedges to serve
Slice the chicken breast lengthwise into two steaks, so they are not too thick.
Place cornflakes on a dinner-sized plate. Place the egg on another small plate.
Dredge the chicken pieces through the egg first, then the crushed cornflakes, and set aside on a large plate. Sprinkle with salt and pepper.
Prepare a large plate with paper towels and set aside.
Bring a large frying pan to a medium heat, and pour in half the oil. Once the oil has reached a medium heat fry the chicken in batches, being careful not to overcrowd the pan.
Turn each piece of chicken carefully so you don’t loose too many cornflakes. If the chicken steaks start to burn lower the heat. Place onto the paper towel-lined plate.
Add more oil before cooking the second batch of chicken pieces, and scoop out the cornflakes that have fallen off so they don’t burn onto the other steaks.
Serve immediately with lemon wedges and mash.
- We eat a lot in our family so, if you would like enough for six, I’d go for about 800 grams chicken and another handful cornflakes.
- You can make several different versions of schnitzel using grated parmesan cheese, regular breadcrumbs, or even crushed up Saladas.
- You can also buy Kelloggs brand cornflake crumbs in the packet but, I prefer to crush them up since I like the bigger pieces. The ones in the packet are very fine.
- Make sure the oil is hot when you start to cook the chicken - if the oil doesn’t sizzle happily when the first piece of chicken goes in, remove it and wait until its hot enough.