Crunchy Cornflake-Crusted Chicken Schnitzel

If you’re craving a super-crispy, golden chicken schnitzel with minimal prep time, this cornflake-crusted version delivers incredible crunch and flavor in under 30 minutes. It’s easy, family-friendly, and pairs perfectly with almost any side.

Why You’ll Love This Recipe

Ultra-crispy crust: Crushed cornflakes create a light, crunchy coating that stays crisp even after cooling.
Packed with flavor: Garlic, herbs, paprika, and Parmesan give the schnitzel a savory, aromatic finish.
Quick to make: Ready from start to finish in about 20–25 minutes.
Kid-approved: A fun twist on classic schnitzel that everyone enjoys.

Ingredients (Serves 4)

Chicken

400 g chicken breasts
Salt and pepper

For Dredging

6 tbsp flour

Batter

150 g Greek yogurt
1 egg
40 g flour
2 garlic cloves, minced
1 tsp Italian herbs
1 tsp paprika
1 tsp chili flakes
½ tsp salt
½ tsp black pepper

Crust

100 g cornflakes, lightly crushed
2 tbsp Italian herbs
50 g grated Parmesan or Pecorino
4 tbsp oil for frying

Instructions

1. Prepare the Chicken

Pat the chicken dry and season both sides with salt and pepper.

2. Make the Batter and Crust

In a bowl, whisk together Greek yogurt, egg, flour, garlic, Italian herbs, paprika, chili flakes, salt, and pepper until smooth.
In a separate shallow dish, combine the crushed cornflakes, Italian herbs, and grated Parmesan.

3. Coat the Chicken

Lightly dredge the chicken breasts in the 6 tbsp of flour and shake off excess.
Dip each piece into the yogurt-egg batter until fully coated.
Press into the cornflake mixture so the crust sticks firmly.

4. Fry

Heat the oil in a large pan over medium heat.
Fry each schnitzel for about 4–5 minutes per side, or until golden and fully cooked.
Let rest briefly after frying.

5. Serve

Serve hot with a fresh salad, roasted vegetables, mashed potatoes, fries, or sweet potato wedges.
Great with dips like garlic aioli, honey-mustard, or yogurt sauce.

Tips for Maximum Crunch

Press the cornflake coat firmly onto the chicken.
Don’t overcrowd the pan—this keeps the crust crisp.
Freshly grated Parmesan gives the best flavor.

Storage

Refrigeration

Store cooked schnitzel in an airtight container for up to 3 days. Reheat in the oven at 180°C (350°F) to restore crispiness.

Freezer Option

Freeze the coated (but uncooked) schnitzel on a tray for 1 hour, then transfer to a freezer bag.
Fry from frozen—just add a few extra minutes of cooking time.

Chicken Schnitzel recipe