Lightly pound the schnitzel, cut a little on the edge so that they do not bulge, salt and rub with squeezed garlic. Turn first in flour, then in egg and finally toss in the corn flakes. If the cornflakes are too big, they should be mashed a little beforehand.
Heat the oil in a pan, but not too hot, otherwise the flakes will burn and slowly fry the schnitzel until golden brown.
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