Breaded Schnitzel Cornflakes

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is a chef, food photographer, cookbook author and blogger.
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I will show you the breaded schnitzel cornflakes recipe in this post.

I recommend chicken schnitzel or turkey schnitzel for this preparation.

You will find some ideas and suggestions for the selection of side dishes in the article.

I wish you good luck!

1. Recipe Breaded Schnitzel Cornflakes

Below are the instructions with photos and exact quantities.

Breaded Schnitzel Cornflakes

Cooked, photographed and written down by chef Thomas Sixt.

Servings 2
Calories 1185
Total Time 40 Min.
Preparation Time 20 Min.
Cook Time 0 Min.

Simple instructions for preparing schnitzel with cornflakes.

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Bread schnitzel with cornflakes recipe image
Schnitzel Cornflakes Recipe Image © Thomas Sixt

Ingredients

decoration

1/2 Stück Lemon
1 EL cowberries (I rather take more!)

meat ingredients

2 Stück Schnitzel (Chicken or turkey!)
100 g flour (Type 405, chef uses Wiener Grießler)
1 Stück eggs (Depending on size)
2 Prisen Paprika noble sweet (please add to the egg, stir)
2 EL Cream (please add to the egg, stir)
140 g Cornflakes
300 ml Sunflower oil (depending on the pan size)

Instruction

Decoration and side dishes

Prepare lemon
Lemon prepared as an accompaniment.

Prepare lemons

Halve the lemon and cut into eighths.

Alternatively, you can cut out a lemon star.

Prepare cranberries for serving.

Prepare some parsley for decoration.

Potato salad recipes, cooking recipes for potato salad
Potato salad recipe from chef Thomas Sixt.

Side dish

Think about a side dish, you can find the ideas under point 2 in the article and links under point 5.

Prepare meat

raw schnitzel for tapping on cling film
Place the schnitzel on cling film.

Prepare schnitzel

Wash the meat slices cut and prepared by the butcher, pat dry and place on cling film.

Schnitzel when knocking between cling film
Beat the schnitzel covered with foil.

beat schnitzel

Cover the meat slices with cling film and pound gently.

Then season the meat on both sides with salt and pepper.

Escalope coated in flour on a plate in the vicinity of panier-strasse
The meat must always be first in the flour, then in the egg, then in the breadcrumbs. This is the only way for the breading to stick to the meat.

Flour schnitzel

Dip the beaten schnitzel in flour, we cooks call it flouring.

Floured, raw schnitzel in the egg when turning
Dip floured schnitzel in egg.

Bread schnitzel

Dip the schnitzel, evenly coated with flour, in the egg.

All of the meat must be covered with egg on both sides.

Prepare schnitzel cornflakes.
Schnitzel in the pan with different breadings.

Bake schnitzel

Then bread the meat slices in the cornflakes and press gently to create a cornflakes coating.

Heat a large, wide pan with oil and fry the schnitzel on both sides for about 4 minutes over medium heat.

You can keep the schnitzel warm at 140°C hot air level.

This is useful, for example, when guests come.

Bread schnitzel with cornflakes recipe image
Schnitzel Cornflakes Recipe Image © Thomas Sixt

Serve schnitzel

Prepare, prepare and serve the side dishes.

Place the baked schnitzel on the warm plates.

Serve with lemon and cranberries.

Bon appetit!

Video

2. Nutritional Information

3. How To Bread the Schnitzel With Cornflakes

When it comes to flour, wheat flour type 405 or Wiener Grießler has proven itself, you can also use gluten-free flour.

Whisk the beaten eggs in a bowl with a fork.

The cornflakes coating will taste better if you add some cream, salt, pepper and sweet paprika to the cream.

Use unsweetened cornflakes, otherwise your schnitzl will mutate into a dessert.

Chef Thomas Sixt gives you an ingredient recommendation
Prepare schnitzel cornflakes.
Schnitzel in the pan with different breadings.

4. Side Dishes For Breaded Schnitzel Cornflakes

Go with this schnitzel…

For the sauces, ketchup, cranberry compote , cranberries or apple compote would be great.

I love to eat the cornflakes schnitzel on a colorful leaf salad!

Side dishes recommended by chef Thomas Sixt
Wiener schnitzel served on a plate with cranberries and parsley potatoes.
Breaded Original Wiener Schnitzel with parsley potatoes and cranberries.

5. More Matching Recipes

More schnitzel recipes:

Comments, Cooking Questions and Answers

4.96 from 1524 ratings

Below you can write to me directly.
Please don’t forget the star rating on the recipe, 5 stars means you liked it!

  • Super clear instructions and fully explained! Thank you very much 🙂

    Reply

    • Thank you for your nice feedback 🙂 Greetings Thomas

      Reply

  • So, now I've dealt with your recipe. I find it important that you present variants. I got to the bottom of the matter and tried it in the 3 variants. My conclusion: the classic pulls! It's good to check it out for yourself, otherwise you won't know what you like 😉 So thank you – take care and keep it up! Arnim

    Reply

    • Thank you for your great feedback! I wish you continued success, Greetings Thomas

      Reply

  • Really good! Love some variety in the kitchen – nice and crunchyyy!

    Reply

    • Thank you, Inez, I wish you continued success! LG Thomas

      Reply

  • Hello Thomas, after I made your Wiener Schnitzel I noticed this recipe. We tried it with the Conrflakes breading (What a word 🙂 and it tastes delicious. My cooking question for today: Would you recommend olive oil for frying schnitzel? Thank you and best regards

    Reply

    • Hello Stefanie, thank you for your comment and the praise for the corn schnitzel. I do it once a year and I always look forward to the special breading. Your cooking question about olive oil: You can generally use olive oil for frying at low temperatures. In Italy almost every risotto approach is made with olive oil. I also know Italian chefs who roast their meat in olive oil and swear by it. On the other hand, a lot of lard is used in Italy, but that's another matter. My oil recommendation for frying the schnitzel is: Use lard, rapeseed oil or sunflower oil or corn oil to fry the schnitzel. These are purified oils and they are temperature resistant. If you accidentally overheat the pan, that's no problem, the oil remains stable. For all those reading along… here –> Wiener Schnitzel recipe with Viennese waltz 🙂 I wish you continued success and a summer that is not too hot! Kind regards Thomas

      Reply

  • Hello Thomas, I tried your schnitzel with the cornflake breading… with it there was bean salad (of course also according to your recipe!) and a few homemade fries. Heeeeeeeeeery! 😉 In the summer, we might try the dish you recommend on a colorful leaf salad. It's great that you present such a wide range of variants – which are always well received, everywhere! Kind regards and a happy new year! Rika

    Reply

    • Hello Rika, thank you for your positive comment, I really like reading that and I'm happy! I wish you continued success! Kind regards Thomas

      Reply

  • Hello Thomas, that's a great idea, I tried your recipe and it tasted delicious. cooking question? The article really answers all the questions! Kind regards and thank you Erna

    Reply

    • Hello Erna, I am very happy about that, I wish you continued success! Kind regards Thomas

      Reply