Crispy Chicken Cutlets With Cornflakes Coating: Golden Perfection Every Time

These Crispy Chicken Cutlets are a true comfort food, with a crunchy cornflake coating and tender chicken inside. Perfect for a quick dinner or a weekend treat, they’re simple to make and loved by everyone. Serve them with fresh lemon wedges for that extra burst of flavor.

Why Everyone Will Love This Recipe

Golden and crispy on the outside, juicy on the inside—these chicken cutlets are a family favorite. With a simple breading technique using flour, eggs, and crushed cornflakes, they’re easy to prepare and sure to satisfy any craving. They’re perfect for weeknight dinners or as a hearty snack.

What Is the Dish?

Chicken cutlets are a classic dish, often made with chicken breasts that are breaded and fried to crispy perfection. The cornflake coating adds an extra layer of crunch, making this a fun and delicious variation of the traditional breaded cutlet. It’s a versatile dish that pairs well with many sides, like mashed potatoes, salads, or rice.

Cooking Tips

• Cornflake Coating: For an extra crunchy texture, crush the cornflakes into small pieces but not powder—this helps maintain the crispiness when fried.
• Oil Temperature: Ensure the oil is hot enough before adding the chicken. If the oil is too cool, the cutlets may become soggy.
• Flavor Boost: Add a pinch of your favorite herbs or spices to the flour or cornflakes for extra flavor. Garlic powder, paprika, or dried oregano work wonderfully.

Frequently Asked Questions

Can I Use Chicken Thighs Instead of Chicken Breasts?

Yes! Chicken thighs are juicier and provide a slightly richer flavor. Just ensure they are boneless and skinless for the best result.

How Do I Know When the Chicken Cutlets Are Done?

The cutlets should be golden brown on both sides, and the internal temperature of the chicken should reach 165°F (75°C) when checked with a meat thermometer.

Can I Make These in the Oven Instead of Frying?

Yes! You can bake them at 400°F (200°C) for about 20-25 minutes, flipping halfway through, for a healthier alternative.

What Should I Serve with Chicken Cutlets?

Serve with mashed potatoes, a crisp salad, or your favorite dipping sauce like honey mustard or ranch dressing.

How to Store

Store any leftover chicken cutlets in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 10 minutes to keep them crispy.

How to Freeze

To freeze, allow the cooked cutlets to cool completely. Wrap each cutlet in plastic wrap and place them in a freezer bag or airtight container. They can be frozen for up to 2 months. When ready to eat, thaw overnight in the fridge and reheat in the oven to restore the crispiness.

How to Make Chicken Cutlets With Cornflakes Coating

Beat the eggs in a bowl. Place the flour on one plate and the crushed cornflakes on another.

Dip the chicken slices first in the flour, then in the beaten eggs, and finally in the crushed cornflakes.

Heat the vegetable oil in a pan over medium heat. Fry the chicken cutlets until golden brown on both sides.

Once cooked, remove the cutlets from the pan and drain excess oil on paper towels.

Serve the chicken cutlets with fresh lemon wedges on the side.