I have made this recipe several times in the last few months, especially when I wanted something quick but with a clear homemade taste. It’s the kind of chicken breast schnitzel that gets a crispy crust from cornflakes and has that intense garlic aroma. Every time I found that the steps matter and the simple ingredients really make a difference if combined correctly. It’s quick to prepare, without complicated techniques, but I recommend having everything ready at hand so you don’t get stuck along the way.
Quick Info
Total time: approx. 45 minutes
Preparation time: 20 minutes
Frying time: 20-25 minutes (depending on the size of the slices)
Servings: 3-4
Difficulty: easy
Type: breaded schnitzel, quick lunch or dinner
Ingredients
1 boneless chicken breast
2 eggs
100 ml milk
1 head of garlic
100 g white flour
cornflakes (approx. 100 g, enough to coat the slices)
oil for frying
dried oregano
pepper
salt
Preparation method
1. Wash the chicken breast and cut it into long slices to make schnitzels. Place them on a cutting board and gently pound them with a meat mallet until they are even and cook evenly.
2. Sprinkle salt and pepper on each slice on both sides. Set them aside for a few minutes while you prepare the rest.
3. Peel a head of garlic and crush all the cloves. Mix the resulting paste with a little oil, as for garlic sauce. No water or other additives are needed.
4. In a bowl, beat the two eggs with a little salt. Pour the milk over them and mix well. Add the flour to this mixture, then dried oregano and pepper to taste. Mix until there are no lumps.
5. Crush the cornflakes with a food processor or by hand, but they should not be turned into powder. It’s enough to have small pieces that stick to the meat.
6. Take each chicken slice and first coat it in the garlic paste. Make sure to cover both sides well, without exaggerating.
7. Then dip the meat in the egg, milk, flour, and spice mixture, ensuring it is well coated all over.
8. Finally, coat each slice in the crushed cornflakes, pressing lightly to adhere. Place them on a plate without stacking.
9. Heat the oil in a deep pan or pot. Fry 2-3 schnitzels at a time (depending on the size of the pan). Fry them over medium to high heat for 3-5 minutes on each side until they are nicely browned.
10. Remove them onto an absorbent towel to drain excess fat. Repeat with the remaining pieces.
Why I make this recipe often
It’s quick to make and you don’t need expensive or hard-to-find ingredients. The cornflakes give a crispy crust that holds up well during frying. And the garlic flavor is clearly present. If you like this kind of crispy chicken but don’t want endless frying or classic breading with breadcrumbs, this recipe is suitable.
Tips and variations
Tips
- The garlic does not taste excessive if you use oil, not water, for rubbing.
- Do not fry on low heat – the cornflakes can absorb too much oil.
- Do not stack the schnitzels when draining, so the crust doesn’t get soggy.
Substitutions
- You can use only chicken breast; it doesn’t work as well with other types of meat due to structure and frying time.
- Oregano can be omitted or replaced with dried basil.
- Milk can be replaced with plant-based milk if needed, but the texture changes slightly.
Variations
- You can add smoked or spicy paprika to the egg mixture for a different flavor.
- Cornflakes can be combined with small seeds, but the main flavor will still be corn and garlic.
Serving ideas
- Alongside a simple summer salad or boiled potatoes.
- It also goes well with sautéed vegetables for a lighter lunch.
- Fresh bread and garlic sauce for those who want extra flavor.
Frequently asked questions
1. What type of cornflakes do I use?
Plain, unsweetened cornflakes. Breakfast ones without added sugar or flavors are suitable.
2. Do I need to use a food processor for the cornflakes?
You can crush them by hand or with a rolling pin if you don’t have a food processor, but be careful not to leave very large pieces that won’t stick well to the meat.
3. If I don’t have a meat mallet, what do I do?
You can use the bottom of a pot or even a sturdy jar, but the pounding should be light, just enough to thin the meat.
4. Can I bake the schnitzels?
For this version, the recipe is not designed for the oven. The cornflakes don’t stick as well without frying in oil.
5. Can I use granulated garlic instead of fresh?
You can, but the texture won’t be the same and the flavor isn’t as fresh. For authentic taste, stick with fresh garlic.
Nutritional values
Estimated for one serving (1/4 of the recipe):
Calories: 320-350 kcal
Protein: 25-27 g
Fat: 13-15 g (depends on how much oil remains on the schnitzels)
Carbohydrates: 22-25 g
These values are indicative and depend on the amount of oil absorbed, how much flour or flakes remain on the meat, and how large the portions are. For a more accurate estimate, you should weigh each ingredient used.
Storage and reheating
Cornflake chicken schnitzels are best fresh, immediately after frying. However, if there are leftovers, they can be stored in the fridge for up to 2 days in a covered container. To reheat, use a traditional oven or a dry pan for a few minutes on each side. In the microwave, the crust will soften, so I don’t recommend this option if you want to keep the crispy texture. They are not suitable for freezing, as the crust deteriorates upon thawing.
Quick Info
Total time: approx. 45 minutes
Preparation time: 20 minutes
Frying time: 20-25 minutes (depending on the size of the slices)
Servings: 3-4
Difficulty: easy
Type: breaded schnitzel, quick lunch or dinner
Ingredients
1 boneless chicken breast
2 eggs
100 ml milk
1 head of garlic
100 g white flour
cornflakes (approx. 100 g, enough to coat the slices)
oil for frying
dried oregano
pepper
salt
Preparation method
1. Wash the chicken breast and cut it into long slices to make schnitzels. Place them on a cutting board and gently pound them with a meat mallet until they are even and cook evenly.
2. Sprinkle salt and pepper on each slice on both sides. Set them aside for a few minutes while you prepare the rest.
3. Peel a head of garlic and crush all the cloves. Mix the resulting paste with a little oil, as for garlic sauce. No water or other additives are needed.
4. In a bowl, beat the two eggs with a little salt. Pour the milk over them and mix well. Add the flour to this mixture, then dried oregano and pepper to taste. Mix until there are no lumps.
5. Crush the cornflakes with a food processor or by hand, but they should not be turned into powder. It’s enough to have small pieces that stick to the meat.
6. Take each chicken slice and first coat it in the garlic paste. Make sure to cover both sides well, without exaggerating.
7. Then dip the meat in the egg, milk, flour, and spice mixture, ensuring it is well coated all over.
8. Finally, coat each slice in the crushed cornflakes, pressing lightly to adhere. Place them on a plate without stacking.
9. Heat the oil in a deep pan or pot. Fry 2-3 schnitzels at a time (depending on the size of the pan). Fry them over medium to high heat for 3-5 minutes on each side until they are nicely browned.
10. Remove them onto an absorbent towel to drain excess fat. Repeat with the remaining pieces.
Why I make this recipe often
It’s quick to make and you don’t need expensive or hard-to-find ingredients. The cornflakes give a crispy crust that holds up well during frying. And the garlic flavor is clearly present. If you like this kind of crispy chicken but don’t want endless frying or classic breading with breadcrumbs, this recipe is suitable.
Tips and variations
Tips
- The garlic does not taste excessive if you use oil, not water, for rubbing.
- Do not fry on low heat – the cornflakes can absorb too much oil.
- Do not stack the schnitzels when draining, so the crust doesn’t get soggy.
Substitutions
- You can use only chicken breast; it doesn’t work as well with other types of meat due to structure and frying time.
- Oregano can be omitted or replaced with dried basil.
- Milk can be replaced with plant-based milk if needed, but the texture changes slightly.
Variations
- You can add smoked or spicy paprika to the egg mixture for a different flavor.
- Cornflakes can be combined with small seeds, but the main flavor will still be corn and garlic.
Serving ideas
- Alongside a simple summer salad or boiled potatoes.
- It also goes well with sautéed vegetables for a lighter lunch.
- Fresh bread and garlic sauce for those who want extra flavor.
Frequently asked questions
1. What type of cornflakes do I use?
Plain, unsweetened cornflakes. Breakfast ones without added sugar or flavors are suitable.
2. Do I need to use a food processor for the cornflakes?
You can crush them by hand or with a rolling pin if you don’t have a food processor, but be careful not to leave very large pieces that won’t stick well to the meat.
3. If I don’t have a meat mallet, what do I do?
You can use the bottom of a pot or even a sturdy jar, but the pounding should be light, just enough to thin the meat.
4. Can I bake the schnitzels?
For this version, the recipe is not designed for the oven. The cornflakes don’t stick as well without frying in oil.
5. Can I use granulated garlic instead of fresh?
You can, but the texture won’t be the same and the flavor isn’t as fresh. For authentic taste, stick with fresh garlic.
Nutritional values
Estimated for one serving (1/4 of the recipe):
Calories: 320-350 kcal
Protein: 25-27 g
Fat: 13-15 g (depends on how much oil remains on the schnitzels)
Carbohydrates: 22-25 g
These values are indicative and depend on the amount of oil absorbed, how much flour or flakes remain on the meat, and how large the portions are. For a more accurate estimate, you should weigh each ingredient used.
Storage and reheating
Cornflake chicken schnitzels are best fresh, immediately after frying. However, if there are leftovers, they can be stored in the fridge for up to 2 days in a covered container. To reheat, use a traditional oven or a dry pan for a few minutes on each side. In the microwave, the crust will soften, so I don’t recommend this option if you want to keep the crispy texture. They are not suitable for freezing, as the crust deteriorates upon thawing.