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Crunchy Chicken Cutlets

by . Featured in SIMPLY NIGELLA
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Introduction

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.

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.

Crunchy Chicken Cutlets
Photo by Keiko Oikawa

Ingredients

Serves: 2

Metric Cups
  • 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 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 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

  1. 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.
  2. 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”.
  3. 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.
  4. 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.
  5. 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.
  1. 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.
  2. 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”.
  3. 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.
  4. 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.
  5. 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 NOTE: 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 NOTE: 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.

Tell us what you think

What 7 Others have said

  • 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.

    Posted by Craigsmith on 21st July 2017
  • Just made them for dinner and they are delish. Thanks Nigella x

    Posted by Uplands123 on 18th October 2016
  • Great recipe. We all love it in our house.

    Posted by Lovefoodjosie on 23rd July 2016
  • This is now a household favourite and very "simply" so quick and so tasty. Thank you Nigella.

    Posted by rchisholm21 on 12th February 2016
  • I am an inexperienced cook but found these enjoyable to make (bash! crunch! fry!) and yummy to eat. With a glass of Rose Provencal and some good company...

    Posted by Dibble07 on 10th November 2015
  • After watching the second episode with this recipe presented, we thought it looked very interesting. All three of us participated in the chicken bashing and corn flake crumbling. What fun! My husband hasn't done anything in the kitchen for years, but he enjoyed this. Best of all was the result! The crust was so crispy and so tasty. We did use some lemon. I thought next time I would use a bit of schirachea in with the basting mustard as we like a nice kick in our food. The watercress/tomato was perfect accompaniment not radish as on the TV. Will definitely make this again!

    Posted by Elenute on 10th November 2015
  • Absolutely delicious and simple to make. Thank you.

    Posted by EmilyL on 10th November 2015
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