This is an amazingly simple recipe which can be prepared in advance and stored in the fridge or freezer. An absolute family favourite that has given chicken nuggets a whole new meaning combining the children’s (& grown ups!) favourite cereal – Crunchy Nuts – and their favourite food – chicken Nuggets – bring the two together and not a single crumb will be spared!
Schnitzel is a popular German dish which has taken various forms and names all over Europe and North America. From Nuggets to Escalopes Panées across the pond. It’s usually served with mashed potatoes or spaetzle but lemons are essential to cut through the fat from frying. Squeezing some lemon juice over the schnitzel is a must, it really does make all the difference. Although, deep frying isn’t necessary at all as I always shallow fry the chicken; which if pounded out to a thin enough thickness will be ready and cooked in no time at all.
The other great thing about schnitzel is that it can be made with any type of meat, I have made it with veal before, and as seen here with chicken.
Ingredients
Instructions
- Start by carefully creating an incision across but not all the way the thicker part of the chicken breasts to butterfly it. Place it in a ziploc plastic bag or between two sheets of plastic film. If using a plastic bag, partially close the bag, but not all the way to allow air to flow out. Use a meat mallet (or rolling pin) to pound out the meat using the flat side of the mallet, gently so you don't tear the meat, so that it’s very thin, about 1/4 of an inch in thickness. Repeat with the rest of chicken breasts.
- Season the chicken breasts with salt and pepper. Set aside.
- Line up three shallow plates to create your assembly line. the first one with flour, the second with whisked and seasoned eggs and finally the third with the corn flakes which you would have gently crushed either by hand or using a rolling pin to create breadcrumbs like consistency.
- Start by coating the chicken in the flour mixture first, shaking off any excess. Dip it into the egg mixture next, making sure it's fully covered in egg, and lastly dredge it through the corn flakes coating pressing gently with the palm of your Hands to make sure it sticks. Place on a plate and repeat with the rest of the chicken. This is optional but I find that setting aside in the fridge for about ten minutes and taking it out a couple minutes before cooking helps the coating set and stick better.
- Add a little vegetable or sunflower oil in a large frying pan over and place over medium High heat until it starts sizzling. Fry for about 3 to 4 minutes per side or until the schnitzel is a deep golden brown. Transfer to a plate lined with paper towels. Repeat with the remaining chicken. Depending on the size of the pan you can fry two to three at the time if you're using a large 30cm frying pan.
- Serve the schnitzels with lemon wedges and creamy wilted spinach, steamed vegetables and potatoes Dauphinois or mashed for a comforting meal.
Notes
- The plastic bag or film helps prevent splattering and keeping the surfaces clean and tidy. In fact some, prefer to do it all in ziplock bags instead of using plates to assemble and even freeze them in!
- I like to use the honey coated cereal with peanuts for the extra crunch but you could opt out and use the less sweet corn flakes or even Panko breadcrumbs. From my experience children tend to love the sweetened version.