Crispiest ever: Schnitzel with panko and cornflakes coating

A mix of crushed cornflakes with Japanese panko turns this schnitzel into a crunchy delight. A perfect addition to a sandwich with a touch of tahini or matbucha.

 Schnitzel with panko and cornflakes coating (photo credit: NIMROD SAUNDERS)
Schnitzel with panko and cornflakes coating
(photo credit: NIMROD SAUNDERS)

Ines Shilat Yanai combines crushed cornflakes with Japanese panko breadcrumbs, creating an irresistibly crunchy schnitzel. Panko absorbs less oil when frying, making it ideal for a lighter yet crispy result. This schnitzel is perfect in a sandwich, adding a satisfying crunch with every bite.

Note: The chicken cutlets should rest in a marinade of beaten eggs, mustard, and mayonnaise in the refrigerator for about 20 minutes to absorb flavors. Don’t skip this step.

Ingredients:

For the coating:

1 cup coarsely crushed cornflakes

1 cup panko breadcrumbs

For the schnitzel:

2–4 thin chicken cutlets

2 beaten eggs

1 tablespoon smooth mustard

1/2 teaspoon salt


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2 tablespoons mayonnaise

Oil for frying

Instructions:

1. In a bowl, whisk together the eggs, mustard, mayonnaise, and salt. Place the chicken cutlets in the mixture and let them sit for 20 minutes in the refrigerator.

2. In a deep plate, mix the cornflakes and panko.

3. Coat each cutlet, pressing the mixture firmly onto the chicken.

4. Fry in medium-depth oil until golden on both sides.

Ines Shilat Yanai, in collaboration with Olive Tree Oil.