🍽️ Crispy Cornflake Schnitzels

Name: Crispy Cornflake Schnitzels
Total time: 30 min
Yield: 4 servings
Ingredients: 2 piece chicken breast fillet (or turkey schnitzel); 4 tbsp flour; 1 piece egg(s); 4 handful cornflakes; 1 tsp paprika powder sweet; some salt; 1 tbsp ghee (for frying - in the oven just some oil to spray or brush); 1 head leaf lettuce (or a bag of pre-cut leaf lettuce); 150 g strawberries; 2 tbsp pumpkin seeds (roasted); 2 tbsp honey; 2 tbsp medium-hot mustard; 3 tbsp olive oil; 2 tbsp apple cider vinegar; some salt and pepper

485 kcal · 30 min · 4 servings

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Ingredients

2 piece chicken breast fillet (or turkey schnitzel)
4 tbsp flour
1 piece egg(s)
4 handful cornflakes
1 tsp paprika powder sweet
some salt
1 tbsp ghee (for frying - in the oven just some oil to spray or brush)
1 head leaf lettuce (or a bag of pre-cut leaf lettuce)
150 g strawberries
2 tbsp pumpkin seeds (roasted)
2 tbsp honey
2 tbsp medium-hot mustard
3 tbsp olive oil
2 tbsp apple cider vinegar
some salt and pepper

Instructions

1. Thoroughly wash the chicken or turkey meat and pat it dry with kitchen paper.
2. Season the meat with salt and paprika powder.
3. Optionally, massage the spices firmly into the meat.
4. Place the meat in a bag and marinate it in the refrigerator for 2 hours.
5. Prepare three flat plates.
6. Put flour on the first plate.
7. Whisk the eggs with a pinch of salt on the second plate.
8. Crush the cornflakes roughly and place them on the third plate.
9. Coat the meat in the flour first.
10. Shake off any excess flour.
11. Dip the meat into the whisked eggs.
12. Coat the meat in the crushed cornflakes.
13. Press the cornflake coating firmly onto the meat.
14. Heat oil or ghee in a frying pan over medium heat.
15. Fry the schnitzels on both sides until golden brown.
16. Drizzle some cooking fat over the coating occasionally while frying.
17. Preheat the air fryer to 180 °C.
18. Lightly oil the cornflake schnitzels.
19. Cook the schnitzels in the air fryer for 12 to 15 minutes.
20. Preheat the oven to 220 °C with top and bottom heat.
21. Lightly oil the cornflake schnitzels.
22. Bake the schnitzels for approx. 15 minutes.
23. Roast the pumpkin seeds in a dry pan without fat.
24. Wash the salad thoroughly.
25. Tear the salad into bite-sized pieces.
26. Halve the strawberries.
27. Whisk together the ingredients for the dressing.
28. Mix the salad with the strawberries and the dressing.
29. Sprinkle the roasted pumpkin seeds over the salad.

Nutrition per serving

kcal: 485
Protein: 32 g · Fett/Fat: 22 g · Carbs: 42 g