Cornflake Baked Chicken Schnitzel
Nothing new to see here. Using a crispy cornflake coating to season and add texture to a pané is a thing us chefs have been doing for yonks. Cornflakes contain sugar and therefore turn a rich golden brown as they bake in the oven. This a great dish that should please all members of the household. It can be adapted as you wish to suit your family's requirements (hunger levels) and served with rice, pasta or just as is for a lighter main meal as per the recipe. The coating can also be adapted and works well with panko breadcrumbs, polenta or gluten-free breadcrumbs.
Method
Based on 4 servings, adjust as needed.
Step 1
Preheat the oven to 200°C fan/220°C fan. Crush up the cornflakes (if using rather than panko) by pouring them into a small sandwich bag, holding the end and gently bashing them with a rolling pin (or something similar). Do this until you have a rough crumb. Crack and beat the eggs into a dish, add the Dijon mustard and smoked paprika and whisk together using a fork.
Step 2
Season the chicken steaks on both sides with salt, and pepper. If you have chicken breasts, you will need to butterfly them. Place your hand on top of the chicken breast and use your knife to slice through the breast. Don't cut all the way through, ensuing the chicken is still in one piece. Open the chicken breast out like a book. Now lay the chicken into the egg mixture, followed by the cornflakes. Make sure the cornflakes are well-packed on. Pop the coated chicken onto a baking tray, ideally lined with baking parchment.
Step 3
Spray the chicken with the oil and place the tray into the preheated oven. Cook for 18 minutes, turning halfway through. You could also cook these in an air fryer if you have one.
Step 4
Meanwhile, make your zingy tomato salad. Mix the chopped baby plum tomatoes with the sliced red onion, grated garlic and chopped red chilli (if using). Add the sugar, half of the balsamic, season well with salt and pepper and allow to marinade for a few minutes.
Step 5
Once the chicken is cooked, serve it with a large spoonful of the tomato salsa over the top, accompanied by the rocket salad, dressed with the remaining balsamic vinegar and lots of grated parmesan cheese.
- Ingredients
- Based on 4 servings
-
120g Cornflakes, or panko breadcrumbs 1x Sainsbury's Cornflakes Cereal 500g -
1 tbsp Balsamic 1x Sainsbury's Balsamic Vinegar Of Modena 1 Leaf 250ml -
1 Garlic Clove, peeled 1x Sainsbury's Garlic -
0.5 Red Onion, sliced 1x Sainsbury's Red Onions Loose -
60g Rocket 1x Sainsbury's Wild Rocket 60g -
2 Eggs 1x Sainsbury's British Free Range Eggs Medium x6 -
1tsp Sugar 1x Sainsbury's White Caster Sugar 500g -
20ml Cooking Spray 1x Sainsbury's Olive Oil Cooking Spray 190ml -
1tsp Smoked Paprika 1x Sainsbury's Smoked Paprika 44g -
40g Parmesan Cheese, grated 1x Sainsbury's Grana Padano Cheese 200g -
2tsp Dijon Mustard 1x Sainsbury's Dijon Mustard 185g -
0.5 Red Chilli, sliced 1x Sainsbury's Red Chillies 65g -
325g Baby Plum Toamtoes, cut into quarters 1x Sainsbury's Baby Plum Tomatoes 325g -
500g Boneless Skinless Chicken Steaks, or chicken breasts butterflied 1x Sainsbury's British Fresh Quick Cook Chicken Breast Sizzler Steaks 500g -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g