I love schnitzel and my girls love it too. It usually gets really oily if fried in a pan full of oil but this baked version will be good for your kids and for your waist all at the same time.
- 500g skinless chicken breast cut in long strips
- 1 large eggs
- 2 cups of crushed cornflakes
- 1 tablespoon olive oil
- coarse salt and freshly ground pepper
Preheat the oven at 200C.
Wash the chicken well and pat dry. Season with salt and pepper and put on a side.
In a small bowl beat the egg with 1 tablespoon of water.
In a separate bowl mix the crushed cornflakes with the pile oil and 1 teaspoon of salt.
Take one piece at the time, dip it in the egg mixture and then in the cornflakes. Make sure you press on the flakes so that they stick to the skin.
Transfer all the coated pieces on a baking tray and put in the oven.
Bake them until they are all golden brown and crisp. It shouldn’t take more than 25-30 minutes.
They are lovely hot but always good in a sandwich too the next day.