Crispiest ever: Schnitzel with panko and cornflakes coating

Ines Shilat Yanai combines crushed cornflakes with Japanese panko breadcrumbs, creating an irresistibly crunchy schnitzel. Panko absorbs less oil when frying, making it ideal for a lighter yet crispy result. This schnitzel is perfect in a sandwich, adding a satisfying crunch with every bite.

Note: The chicken cutlets should rest in a marinade of beaten eggs, mustard, and mayonnaise in the refrigerator for about 20 minutes to absorb flavors. Don’t skip this step.

Ingredients:

For the coating:

1 cup coarsely crushed cornflakes

1 cup panko breadcrumbs

For the schnitzel:

2–4 thin chicken cutlets

2 beaten eggs

1 tablespoon smooth mustard

1/2 teaspoon salt

2 tablespoons mayonnaise

Oil for frying

Instructions:

1. In a bowl, whisk together the eggs, mustard, mayonnaise, and salt. Place the chicken cutlets in the mixture and let them sit for 20 minutes in the refrigerator.

2. In a deep plate, mix the cornflakes and panko.

3. Coat each cutlet, pressing the mixture firmly onto the chicken.

4. Fry in medium-depth oil until golden on both sides.

Ines Shilat Yanai, in collaboration with Olive Tree Oil.