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Sesame Cornflake Chicken Cutlets

Guys… crispy sesame cornflake chicken cutlets. That’s all, post done. Seriously though this fried chicken cutlet recipe is a great one to add to the list. I grew up eating pan fried chicken cutlets this way, and after testing different types of breading varying from Italian bread crumbs, panko, and even homemade breadcrumbs this is the ONE. Also called chicken schnitzel, these cutlets are great on their own or even better in a sandwich.

Why Sesame Seeds?

The sesame seeds just add a little extra texture to the breading. Funny enough though when I went to Israel, this is how the chicken schnitzel was done.

breaded raw chicken cutlet
breading the chicken cutlets

Tips and Tricks

The tips are going first since they truly do make a difference in this recipe.

  • Cut your Cutlets – This one might seem obvious however I need to call it out. You cannot bread a whole chicken breast. It will not cook evenly, the outside will be burnt and inside raw. Either purchase precut cutlets (mucho $$$), or cut them yourself. One medium-large breast can yield 3 cutlets.
  • Pound it out – Exactly what it sounds like. Take a meat pounder or wine bottle and pound out the cutlets so they are thin, but not too thin.
  • Grind Super Fine– 2 options for breading here, you can either buy the pre-ground corn flakes OR pop a few cups in the food processor. Just make sure there are no big chunks, you want a combo of small pieces and corn flake dust.
  • It’s All About the Oil – Don’t pan fry these in olive oil. The smoke point it too low and will result in burning the oil. Go for canola or another oil with a higher smoke point.
  • Keep the Heat Low– Cooking these on medium- high heat will result in a burnt outside and barely cooked inside. Instead keep the heat on medium-low to cook evenly and throughout.
  • Salt, Salt, Baby– The best kept secret to any pan fried chicken cutlets is salt. Salt the meat, salt the breading, and then when they come out of the pan and are still hot and oily salt some more.
  • Don’t Overcrowd– The pan that is. Make sure you are using a large pan, and only cook a few cutlets at a time. I like to use cast iron for this. My favorite linked HERE.
  • Keep ’em Crispy – When the cutlets are done instead of putting them on a plate or paper towel rest them on a cooling grate. This way the bottom and top remain crispy. Get one HERE.

What You’ll Need for Sesame Cornflake Chicken Cutlets

  • Chicken Breasts or Pre-cut Chicken Cutlets- I typically make 3 breasts which is approximately 7-9 cutlets.
  • Cornflakes– I hate to say that you need to go for name brand Kelloggs, but it does make a difference in taste.
  • Sesame Seeds
  • Canola Oil
  • Salt
  • Eggs

Sesame Cornflake Chicken Cutlets + Prosciutto Sandwich

crispy sesame chicken sandwich with prosciutto, lettuce, tomato, and mayo
crispy sesame chicken sandwich with prosciutto, lettuce, tomato, and mayo


Sesame Cornflake Chicken Cutlets

Print Recipe
Super crispy chicken cutlets coated in a cornflake sesame breading
Course Main Course
Keyword Chicken, Schnitzel
Prep Time 25 mins
Cook Time 30 mins


  • Heavy Bottom Skillet (Cast Iron)


  • 3 chicken breasts cut thin and pounded out approx. 7-9 cutlets
  • 5 cups cornflakes
  • 5 tbsp sesame seeds
  • canola oil pan for frying
  • Salt Kosher
  • 1/4 tsp Pepper freshly ground
  • 2 eggs


  • Prep your chicken. Cut breasts into cutlets, if not already, and pound out. Using 1/2 tsp, salt the cutlets before breading.
  • 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.
  • On another small plate beat the eggs.
  • 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.
  • 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.
  • 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.
  • Continue above breading and cooking steps until all cutlets are done. *You might have to add more oil in between batches.


  • If the cutlets aren’t browning in the 4-5 minutes your heat is too low. Likewise if they are burning before that time your heat is too high.

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