Giant Chicken Schnitzel – Baked Cornflake-Crusted Schnitzel

Name: Giant Chicken Schnitzel – Baked Cornflake-Crusted Schnitzel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 ½ pounds (675g) boneless, skinless chicken breast; 2 eggs; 5-6 oz (150–180g( cornflakes, crushed into crumbs; 3-4 tbsp (30-40g) all-purpose flour (, or as needed); Salt (, to taste); black pepper; paprika; garlic powder (, optional); dried herbs (, optional); Olive oil or cooking oil (, for drizzling)

Jump to Recipe Jump to Video Print Recipe

This Giant Chicken Schnitzel is a fun and easy way to make schnitzel for the whole family! Instead of preparing individual pieces of chicken, the chicken is finely minced, spread into one large, thin layer, and coated with flour, egg, and crushed cornflakes on both sides. It is then baked in the oven until golden and crispy.

I love how easy this method is, especially when cooking for several people. You get all the crispy goodness of traditional schnitzel without having to stand over the stove frying individual pieces. Cut it into portions and serve with your favorite sides for an easy family meal.

Why You’ll Love This Recipe

Easy to make: No need to shape or bread individual chicken pieces. Everything is prepared in one large layer.
Extra crispy coating: Crushed cornflakes create a delicious crunchy crust.
Baked, not fried: The schnitzel is cooked in the oven with just a little oil.
Perfect for sharing: One giant schnitzel makes serving the whole family so much easier.
Simple ingredients: You only need chicken breast, eggs, flour, cornflakes, and a few seasonings.

Ingredients You’ll Need

Chicken breast: Boneless, skinless chicken breast is blended into a fine mince, making it easy to spread into one large schnitzel.
Eggs: Help the flour and cornflake crumbs stick to the chicken.
Cornflakes: Crushed cornflakes create the crispy, golden coating. Use unsweetened cornflakes.
Flour: Helps the egg adhere to the chicken and creates an even coating.
Paprika: Adds a lovely color and mild flavor.
Salt and black pepper: Essential for seasoning the chicken.
Garlic powder and dried herbs (optional): Add extra flavor. You can use oregano, thyme, or your favorite seasoning.
Oil: A light drizzle or spray helps the cornflake coating turn golden and crispy in the oven.

How to Make Giant Chicken Schnitzel

1. Prepare the chicken.

Preheat the oven to 200°C (400°F). Cut the chicken breast into smaller pieces and place them in a food processor. Blend until finely minced.

2. Shape the schnitzel.

Line a large baking tray with parchment paper. Transfer the minced chicken onto the paper and spread it into one large, thin, even layer. Shape it into a rectangle or oval, depending on the size of your baking tray.

3. Season and coat the first side.

Season the chicken with salt, black pepper, paprika, and any additional spices or dried herbs you like. Sprinkle a thin layer of flour evenly over the surface.

Beat the eggs in a small bowl and use a pastry brush to spread the beaten egg over the chicken. Sprinkle the crushed cornflakes evenly on top, gently pressing them into the surface. Drizzle or spray lightly with oil.

4. Turn the schnitzel.

Place another sheet of parchment paper over the chicken. Carefully place a second baking tray on top and flip the schnitzel over. Remove the original parchment paper to expose the uncoated side.

5. Coat the other side.

Repeat the same process: season with salt, pepper, paprika, and your preferred spices. Sprinkle with flour, brush with beaten egg, and cover with crushed cornflakes. Drizzle or spray with a little more oil.

6. Bake the schnitzel.

Bake for 25–30 minutes at 200°C (400°F), until the coating is golden and crispy and the chicken is fully cooked. The internal temperature should reach 74°C (165°F).

7. Serve.

Let the giant schnitzel rest for a few minutes before cutting it into portions. Serve warm with your favorite side dishes, salads, or dipping sauces.

Tips for the Best Giant Chicken Schnitzel

Blend the chicken finely: Make sure the chicken is finely minced so it spreads easily and cooks evenly.
Spread it evenly: Try to keep the chicken at a similar thickness throughout. This helps prevent the edges from drying out before the center is cooked.
Don’t crush the cornflakes too finely: A slightly coarse texture gives the schnitzel a better crunch.
Season both sides: Since you are making one large schnitzel, remember to season both sides before adding the coating.
Use parchment paper: It makes spreading, flipping, and transferring the schnitzel much easier.
Flip carefully: Use a second baking tray to support the schnitzel when turning it. This helps prevent it from breaking.
Don’t skip the oil: A light drizzle or spray on both sides helps the cornflake coating become golden and crispy.
Check the center: Since the schnitzel is made with minced chicken, use a food thermometer to make sure the thickest part reaches 74°C (165°F).

Frequently Asked Questions

Can I prepare the giant chicken schnitzel ahead of time?

You can prepare and coat the schnitzel a few hours ahead. Keep it covered in the refrigerator until ready to bake. For the crispiest coating, I recommend baking it shortly after assembling.

Can I use breadcrumbs instead of cornflakes?

Yes. You can use regular breadcrumbs or panko breadcrumbs instead. The texture will be slightly different, but both work well. Cornflakes give this schnitzel its particularly crunchy coating.

Why do I need to flip the schnitzel?

Flipping allows you to coat both sides with flour, egg, and cornflakes. It also helps both sides bake evenly and develop a golden crust.

How do I keep the schnitzel from breaking when flipping?

Use two sheets of parchment paper and a second baking tray. Place the second tray over the schnitzel and carefully flip everything together. This is much easier than trying to lift the chicken by hand.

Can I make this recipe gluten-free?

Yes! Use certified gluten-free cornflakes and replace the all-purpose flour with your favorite gluten-free flour blend. Check all ingredient labels to make sure they are gluten-free.

How do I know when the chicken schnitzel is done?

The coating should be golden and crispy, and the thickest part of the chicken should reach an internal temperature of 74°C (165°F). Since the chicken is minced, checking the temperature is especially helpful.

How should I store leftover schnitzel?

Allow the schnitzel to cool, then transfer it to an airtight container and refrigerate for up to 3 days. Reheat in the oven or air fryer to bring back some of the crispiness. The microwave will soften the coating.

Can I freeze giant chicken schnitzel?

Yes. You can freeze the fully baked and cooled schnitzel in portions in an airtight container. Thaw overnight in the refrigerator and reheat in the oven until hot throughout.

More Chicken Recipes You’ll Love

If you love easy chicken recipes, here are a few more ideas from my kitchen:

Crispy Baked Cornflake Chicken Strips – Tender chicken strips with the same crunchy cornflake coating.
Baked Cheddar Panko Chicken – Juicy chicken breasts with a crispy, cheesy crust.
Baked Parmesan Chicken Bites – Bite-sized chicken pieces coated in Parmesan and breadcrumbs.
Garlic Butter Chicken – Tender chicken pieces in a delicious garlic butter sauce.
Easy 30-Minute Chicken Curry – A creamy, flavorful curry perfect for busy weeknights.
Creamy Tuscan Chicken – Chicken in a creamy Parmesan sauce with spinach and cherry tomatoes.
Skillet Chicken Fajitas – Colorful chicken fajitas with peppers and onions.

For even more ideas, browse my collection of 15 Comforting Chicken Recipes for Dinner.

I hope you give this Giant Chicken Schnitzel a try! If you make it, I’d love to see your creation. Share a photo on Instagram and tag @homecookingadventure!

Video