Crunchy Chicken Cutlets
by Nigella. Featured in SIMPLY NIGELLAIntroduction
I could have called these Cornflake-Crunchy Chicken Cutlets as the crisp coating is provided not by breadcrumbs, but by cornflakes. This is particularly handy if you want a gluten-free crunch, though do check the cornflake packet to be sure. You can buy chicken escalopes already beaten, but otherwise just buy a couple of chicken breasts and, one at a time, place them on a chopping board lined with clingfilm, cover the chicken with another layer of clingfilm and bash the living daylights out of them with a rolling pin. This is a gratifying way to de-stress at the end of a long day.
For US cup measures, use the toggle at the top of the ingredients list.
I could have called these Cornflake-Crunchy Chicken Cutlets as the crisp coating is provided not by breadcrumbs, but by cornflakes. This is particularly handy if you want a gluten-free crunch, though do check the cornflake packet to be sure. You can buy chicken escalopes already beaten, but otherwise just buy a couple of chicken breasts and, one at a time, place them on a chopping board lined with clingfilm, cover the chicken with another layer of clingfilm and bash the living daylights out of them with a rolling pin. This is a gratifying way to de-stress at the end of a long day.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 2
- 2 chicken escalopes (or breast fillets) 200-300g/8-10 oz total
- 70 grams Dijon mustard
- 1 clove garlic (peeled and finely grated or minced)
- ½ teaspoon ground cinnamon
- 1 large egg
- 75 grams cornflakes
- 1½ teaspoons paprika (or Pimenton picante)
- 2 tablespoons sunflower oil
- 1 lemon (cut into wedges)
- cherry tomatoes (to serve with)
- rocket (or salad leaves of your choice to serve)
- 2 chicken escalopes (or breast fillets) 200-300g/8-10 oz total
- ¼ cup Dijon mustard
- 1 clove garlic (peeled and finely grated or minced)
- ½ teaspoon ground cinnamon
- 1 large egg
- 3 cups cornflakes
- 1½ teaspoons paprika (or Pimenton picante)
- 2 tablespoons vegetable oil
- 1 lemon (cut into wedges)
- cherry tomatoes (to serve with)
- arugula (or salad leaves of your choice to serve)
Method
- Take the chicken out of the fridge so that it isn’t too cold by the time you get frying. If you are using filleted chicken breasts, rather than escalopes, then proceed as described in the Intro.
- Get out a shallow dish that, preferably, you can get both escalopes in, and spoon in the mustard and the garlic. Add the cinnamon and egg and whisk to combine. Put the escalopes in, turn them, and leave to sit in the mixture while you prepare the ”crumbs”.
- Put the cornflakes into a bowl and crush them by hand. This, sadly, is not as brutal as it sounds: merely break them up with your fingers to get coarsely crushed flakes, but not dust. Add the pimentón or paprika and use a fork to mix in.
- Dredge the egg-and-mustard-soaked escalopes, one by one, in the cornflake crumbs, so that they are well covered, and then transfer to a wire rack for 5–10 minutes so they can dry out.
- Heat the oil in a cast-iron pan or heavy-based frying pan in which the chicken pieces will fit neatly and, when hot, fry for 3 minutes on the first side, then turn them over carefully and give them another 3 minutes, by which time the chicken should be cooked through in the middle, though do check. Remove to waiting plates, already strewn with tomatoes and rocket or salad leaves of your choice.
- Take the chicken out of the fridge so that it isn’t too cold by the time you get frying. If you are using filleted chicken breasts, rather than escalopes, then proceed as described in the Intro.
- Get out a shallow dish that, preferably, you can get both escalopes in, and spoon in the mustard and the garlic. Add the cinnamon and egg and whisk to combine. Put the escalopes in, turn them, and leave to sit in the mixture while you prepare the ”crumbs”.
- Put the cornflakes into a bowl and crush them by hand. This, sadly, is not as brutal as it sounds: merely break them up with your fingers to get coarsely crushed flakes, but not dust. Add the pimentón or paprika and use a fork to mix in.
- Dredge the egg-and-mustard-soaked escalopes, one by one, in the cornflake crumbs, so that they are well covered, and then transfer to a wire rack for 5–10 minutes so they can dry out.
- Heat the oil in a cast-iron pan or heavy-based frying pan in which the chicken pieces will fit neatly and, when hot, fry for 3 minutes on the first side, then turn them over carefully and give them another 3 minutes, by which time the chicken should be cooked through in the middle, though do check. Remove to waiting plates, already strewn with tomatoes and arugula or salad leaves of your choice.
Additional Information
MAKE AHEAD:
Coat escalopes, then put on a baking sheet lined with baking parchment, and freeze. Once solid, transfer to a resealable bag and freeze for up to 3 months. Cook directly from frozen, adding 1–2 minutes to the cooking time, and ensure cutlets are cooked through before serving.
MAKE AHEAD:
Coat escalopes, then put on a baking sheet lined with baking parchment, and freeze. Once solid, transfer to a resealable bag and freeze for up to 3 months. Cook directly from frozen, adding 1–2 minutes to the cooking time, and ensure cutlets are cooked through before serving.
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Show more commentsI definitely like this recipe, I make it lighter using Greek yogurt instead of egg, plus Dijon mustard of course. I bake it in the oven, nuggets or escalopes depending on what we feel like. Greek yoghurt 2% fat is perfect, but 0% is very good as well.
I made this tonight for dinner (in the oven) and it went down a storm with the family (they don't know there are no cornflakes left for breakfast tomorrow). So delicious and easy. Served it with patatas bravas and aioli. This will definitely become a regular dish.
We all love this recipe. I’ve also cut the chicken into smaller pieces and baked them to make really tasty chicken nuggets, which all my son's friends love! Never giving away the secret ‘cornflake’ ingredient!
Super easy to make, took no time at all. My twins loved this dish, especially the coating! I will add some dessicated coconut to the crumb mixture next time (idea taken from reviewer, Christmax, below).
Nigella, I made this ridiculously yummy, easy recipe with arugula salad the other night, ate half and froze (uncooked0 half for the next day. I used crushed Nature's Path Golden Tumeric (Cornflake) Cereal which has bits of coconut in it, it's super crispy! I also added chopped cilantro from my fridge. Bookmarked this recipe on Pinterest, thanks a crunch!!
I love how straight forward and easy this recipe is. It has become a staple in our home and I'm making it for supper tonight! Delicious!!
I recently discovered this recipe on YouTube and have already made it several times. Easy, simple and delicious . Thanks.
Nigella, This had been my family secret for 40 years and now the gig is up! It's great that you provide the opportunity to others what our family has tasted for years. It’s one of my family’s favourites.
First did this with duck in the late '80's and a home made orange sauce. Only did it with cornflakes as I didn't know any better. Love the idea of a mustard marinade. Great stuff.
what a fabulous recipe, as I was cooking for 6, cooked them in the oven on baking parchment thanks theaveragejosh for the tip, at 180C they were delicious.
I urge anyone to try cornflake crusted chicken. After two years of wanting to try this exact recipe I've instead ended up making thighs and drumsticks, using warm yoghurt and tabasco instead of egg and mustard. I also baked my chicken pieces for 40 mins on gas mark 7. What I ended up with was crunchy chicken, just as Nigella promised, but also incredibly tender chicken!
Finally made these after months of intending to do them. Served them with a Greek salad, some flatbreads and jajik. Absolutely delicious and perfect for a hot summers night.