Guys… crispy sesame cornflake chicken cutlets. That’s all, post done.
Seriously though this fried cornflake 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. If you have a sesame allergy absolutely 100% remove this from the recipe. If not, trust me on it, it is worth the add.
TIPS AND TRICKS TO GETTING CRISPY CHICKEN CUTLETS
Ever wonder how you get those super crispy, and perfectly cooked chicken cutlets. Well, read on.
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, and cut each breast into 2-3 cutlets depending on the size. If butchering isn’t your thing most supermarkets sell pre sliced cutlets for a higher price per lb.
Cornflakes– Kelloggs only! There is a huge difference between Kelloggs name brand cornflakes and generic. I have tested this recipe several times with both and the name brand wins on taste everytime.
Canola Oil– Or another high temp oil such as vegetable or avocado.
Large Frying Pan, or Heavy Bottom Pan – For super crispy results, you can’t overcrowd the pan. I personally like using a heavy cast iron. With that said cast irons don’t heat evenly so if you have a wide frying pan that will also work.
Butcher the Chicken– If starting with breasts, on a stable cutting board, with your palm on the top of the breast cut the breast horizontally with smooth knife strokes. Depending on the size you will either be able to get 2 or 3 cutlets. If you are unsure how many you can get stick with 2. Always cut them in even thicknesses, and not too thin. The next part is optional, but I think completely transforms the texture of the cutlet. One at a time place the cutlet in a zip lock bag. Using a meat mallet, a heavy rolling pin, or a frying pan pound out the meat a few times slowly and carefully not to pound out too thin or break the chicken.
Season and Bread – In a food processor break down the cornflakes until the consistency is a fine breading with some smaller pieces (see image above). Add cornflake crumbs to a large plate with sesame seeds, a heavy pinch of salt , and a few cracks of fresh grounded pepper. The key to delicious breaded chicken cutlets starts with seasoning. This means seasoning not only the chicken itself but every element of the breading. If you don’t think its excessive then you aren’t salting enough. Add a heavy pinch to the chicken, breading, and egg wash. Set up your breading station, with the prepped chicken on one side, and a sheet tray or plate to place the finished breaded chicken on the other. One by one dip the seasoned chicken into the egg mixture, then toss it in the cornflakes. Coat the chicken aggressively, some of it will come off in the pan.
Cook until Crispy – In your frying pan or cast iron skillet add a few tbsp of oil. There should be 1/4-1/2 inch of oil so adjust the amount for the pan you are using. Once the oil is hot one by one carefully place the cutlets in the oil and cook for 4-5 minutes on each side, until crispy and brown. Once done place on a rack to cook the remaining cutlets.
As with most food, it is best to enjoy immediately. These cornflake chicken cutlets can be stored in an airtight container for approx. 3 days. When ready to enjoy pop in a 350 degree oven, toaster oven, or air fryer and heat until exterior is crispy and interior is warmed throughout.
Love crispy chicken? Check out these other recipes!
Super crispy chicken cutlets coated in a cornflake sesame breading
Course Main Course
Keyword Chicken, Schnitzel
Prep Time 25 minutesmins
Cook Time 30 minutesmins
Heavy Bottom Skillet (Cast Iron)
3chicken breasts cut thin and pounded out approx. 7-9 cutlets
canola oilpan for frying
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.