Chicken Cutlet in Cornflakes Breading

For the chicken cutlet in cornflakes breading, wash and dry the chicken fillet well.

Beat the egg on a plate. Put the flour on another plate and the cornflakes on a third plate. First turn the cutlet in flour on both sides and tap off excess flour.

Then pull through the beaten egg and turn both sides in the cornflakes. Press the cornflakes well so that they do not crumble easily.

Fill the pan with enough oil, heat it up and fry the schnitzel in it until golden brown. Season the chicken cutlets in cornflakes breading with pepper and salt.

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