Sesame Cornflake Chicken Cutlets

Super crispy chicken cutlets coated in a cornflake sesame breading

Servings:

Author:

Prep Time
25 minutes

Cook Time
30 minutes

Main Course

chicken Schnitzel

Instructions

1 Prep your chicken. Cut breasts into cutlets, if not already, and pound out.
Using 1/2 tsp, salt the cutlets before breading.
2 In a food processor break down the cornflakes until the consistency is a fine
breading with some smaller pieces (see image above). Add breadcrumbs to a large
plate with sesame seeds, 1 tsp of salt, and pepper.
3 On another small plate beat the eggs.
4 In a cast iron or other large skillet heat up a generous amount of canola oil,
or another high smoke point oil. There should be 1/2 inch of oil so adjust the
amount for the pan you have. Heat oil up on low-medium.
5 Right before oil has heated up (give the pan a little lift, if the oil moves
fast its good to go) start breading the amount of chicken cutlets that will fit
in the pan. (we don't pre-bread the cutlets). Dip the cutlet in egg, then
directly into the bread crumb mixture. Using your hands make sure the cutlet is
evenly coated.
6 Once coated place the cutlet into the pan slowly. Cook time will vary depending
on heat, pan, and thickness of the cutlet. Flip approximately after 4-5 min or
until side is golden brown. Give the other side another 4-5 minutes or until
done and transfer over to a wire cooling rack. with a pinch of salt, salt the
cutlets once more.
7 Continue above breading and cooking steps until all cutlets are done. *You might
have to add more oil in between batches.