Baked Cornflake Schnitzel
that I love to serve with za'atar potatoes and a fresh cabbage slaw
Today, I’m sharing an easy weeknight meal that I cook for my kids. As you know, we have schnitzel night on a weekly basis and this time I made baked cornflake schnitzel. I paired it with za’atar scalloped potatoes that bake in the oven at the same time (efficiency is key).
The potatoes are quickly sliced with a mandolin and then tossed with za’atar and olive oil. For some veg, I made a quick red cabbage slaw that has been on repeat. It’s also sliced using a mandolin and is dressed with vinegar and sesame oil.
Hope you enjoy,
Arielle
P.S. — I’m hosting a cooking class in NYC in two weeks. We’ll be focusing on how to roast a chicken, what to serve it with, and how to use it in other recipes. You can sign up here.
BAKED CORNFLAKE SCHNIZTEL
Serves 4
1 pound boneless skinless-chicken breasts, thinly sliced or thinly pounded
3 cups store-bought cornflakes
2 large eggs
1 tablespoon Dijon mustard
1 teaspoon honey
3 tablespoons whole sesame seeds
1 cup all purpose flour
Kosher salt
Olive oil spray
Preheat the oven to 425°F.
Place 3 wide bowls in front of you. Add the flour into one bowl and add a 1/4 teaspoon of salt. Crack the eggs into another bowl and add the Dijon, honey, and a pinch of salt. Whisk well and set aside. Add the cornflakes into the last remaining bowl. Use your hands to crush the cornflakes into smaller pieces. Add the sesame seeds and 1/2 teaspoon of salt. Mix and set aside.
Working one at a time, dip each chicken piece into the flour mixture, coating both sides and shaking off the excess, then place the chicken into the egg mixture, coating both sides and all edges, and then place the chicken piece into the cornflakes mixture pressing the cornflakes into the chicken on both sides to create a nice coating. Transfer the chicken into a greased sheet tray. Repeat and dredge the remaining chicken pieces. Once all the dredged chicken pieces are on the sheet tray spray them generously with olive oil.
Transfer the chicken into the oven. Bake for 10 minutes then remove the pan from the oven, flip all the chicken pieces, and return to the oven for another 5-10 minutes or until golden.
SCALLOPED ZA’ATAR POTATOES
Serves 4
1 1/2 pounds Yukon Gold potatoes (about 3-5), thinly sliced on a mandolin
3 tablespoons za’atar
Olive oil
Kosher salt
Freshly ground black pepper
1-3 tablespoons lemon juice
Preheat the oven to 425°F.
Grease a 8”x 8” baking pan with olive oil.
Place the sliced potatoes into a mixing bowl and add in 4 tablespoons of olive oil, the za’atar, 3/4 teaspoon of salt, and a few cracks of black pepper. Toss well to coat.
Arrange the potatoes into the pan in a fanned out pattern as pictures above. Transfer the potatoes into the oven and cook uncovered for 35-45 minutes or until they are golden brown.
As soon as the potatoes are ready top them with the fresh lemon juice and serve.
RED CABBAGE SLAW
Serves 4
1 small red cabbage, thinly sliced
Juice of 1 lemon or 2 tablespoons distilled white vinegar
1 tablespoon sesame oil
Kosher salt
Freshly ground black pepper
Olive oil
Place the sliced cabbage into a bowl. Sprinkle with one teaspoon of salt and then massage the cabbage pieces with your hands until they have softened a bit. Add the lemon juice or vinegar, sesame oil, 2 tablespoons of olive oil, and a few cracks of black pepper. Toss everything well and serve.
Making this for dinner tonight!! Excited ❤️
Love it!