🥗 Ingredients

1 lb skinless boneless chicken breast
3/4 cup all-purpose flour
1/2 tsp turmeric
1/4 tsp garlic powder
1/4 tsp ground black pepper
Kosher salt (3/4 tsp for flour, 1/2 tsp for egg)
2 large eggs
3 tbsp water
1.5 cups cornflakes crumbs (or breadcrumbs)
Olive oil for frying (or corn, peanut, or canola oil)

👨‍🍳 Instructions

1. Prepare chicken: Remove tendons, cartilage, and fat. Slice into thin pieces OR butterfly by cutting from the long side until almost through, then opening like a book.
2. Optional: Place chicken between parchment papers and gently pound with a meat tenderizer until evenly thin.
3. Set up three coating stations:
   - Bowl 1: flour + turmeric + garlic powder + black pepper + 3/4 tsp kosher salt
   - Bowl 2: eggs beaten with 3 tbsp water + 1/2 tsp salt
   - Bowl 3: cornflakes crumbs
4. Dip each chicken piece in flour (shake off excess), then egg mixture, then cornflakes crumbs. Transfer to a tray.
5. Heat 1/8 to 1/4 inch of oil in a large non-stick pan over medium-high heat.
6. Fry schnitzels without overcrowding, about 2-3 minutes per side until golden and fully cooked through.
7. Drain on a paper towel-lined baking sheet. Serve immediately.

Storage: Keeps in a sealed container in the fridge up to 3 days.