Rinse the schnitzel with cold water, pat dry with kitchen paper and season with salt and pepper. Dust each side with a little flour, gently knock off excess flour. Whisk the egg, wash the chervil, shake dry and finely chop. Mix with the corn flakes.
First pull the floured schnitzel through the egg, then turn in the herb flakes. Lightly press the breading. Fry the schnitzel over medium heat for about 5 minutes on each side in hot clarified butter. From time to time, drizzle some frying fat over the breading so that it becomes nice and loose.
Extra tip: Use a rolling pin to chop up the cornflakes in a sealed bag. Or alternatively use flaked almonds.
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