Schnitzel in Corn Flakes – Crust

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Wash the schnitzel in cold water and dab with kitchen paper. Salt and pepper. Whisk the beaten eggs in a deep plate and turn the schnitzel in it.
Crumble the cornflakes (it works well if you put them in a kitchen towel and then squeeze them with your hand or a bottle) and press thickly onto the schnitzel on both sides. The crumbs stick to the egg.
Now you heat the oil in a pan. Put the schnitzel in the pan and fry for one minute on each side over medium to high heat, then cook for another 4 minutes on a low temperature. Turn carefully so that the tasty crust is not damaged.
Suitable side dishes are salad or vegetables, fried potatoes, French fries or just baguette.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.