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
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.