Cereal-Coated Schnitzel with Roasted Garlic Mayo Sauce
This crunchy schnitzel replicates top-grade restaurant chicken. The cutlets are generously coated in a crispy cereal crust, and the roasted garlic sauce adds a rich flavor that perfectly balances the dish. You can skip the restaurant!
½ cup flour
1 teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic powder
2 eggs
3 tablespoons honey
2 cups frosted flakes cereal
2 cups crispy rice cereal
1½ Ibs. chicken breast, cut into fingers (about 20-25 pieces)
16 oz. peanut oil (any neutral oil is ok)
Roasted garlic mayo sauce:
25 cloves garlic
2 tablespoons olive oil
1 cup mayonnaise
1 teaspoon honey
1 tablespoon water
Prepare the roasted garlic mayo sauce:
Preheat oven to 400°F. In a small pan or glass dish, mix the garlic cloves and olive oil until coated. Roast uncovered for 30 minutes and transfer to a bowl with high sides.
Add the mayonnaise, honey, and water. Blend until smooth with an immersion blender.
Prepare the chicken: Place 3 bowls on your work surface. In the first bowl, mix the flour, salt, pepper, and garlic powder.
In the second bowl, whisk the eggs and honey.
In the third bowl, mix together the frosted flakes and crispy rice cereal.
Working your way down the line, dip the chicken fingers in the flour mixture, then the egg mixture, and then the cereal, coating completely each time.
In a large frying pan, heat the oil over medium-high heat. Add the chicken and fry until golden brown, about 3 minutes per side. (May not be fully fully cooked inside and that’s ok because next bake it to ensure it’s fully cooked)
Preheat oven to 350°F.
Place fried chicken fingers in the prepared pan in a single layer (you may need a second pan). Cover loosely with parchment paper and bake for 10-12 minutes.
Enjoy
Recipe: Yocheved Shvarzblat
Ingredients: Sponsored by Evergreen Kosher
Featured in whisk by Ami magazine
Photo: Sruly Fryde
Styled: Nina Braun
