Power Post: Cornflake Chicken

January 12th, 2010  |  City: | Published in Travel  |  1 Comment

Whether you find cooking entertaining, or you like making quick and easy dinners so you can briefly savor your evening meal before getting back to the fun stuff in life, here’s a recipe for you. My dear friend, Michal, has been bugging me to blog about this family recipe since I began because it’s so tasty. And, she lives in Israel, where schnitzel is a common menu item at restaurants and in homes around the country. According to www.kosherfood.about.com, “schnitzel, which means cutlet in German, originally referred to deep-fried, breaded veal cutlets popular in German cuisine. The name and idea were borrowed by Jews, and today Israeli children are practically raised on chicken schnitzel.” Michal has been asking me for this recipe as a healthy alternative to schnitzel since it’s easy to make a big batch and use it throughout the week for lunches or dinners.  See the recipe below. I took a couple pictures, but I actually don’t have one of the final result, because I made it and ate it all in 24 hours.  Also, the raw chicken pictures are just not very pretty. Here you go!


  • 4 cups of corn flake cereal
  • 3 tablespoons of paprika
  • 2 tablespoons of garlic powder
  • 1 package of uncooked chicken breast tenders
  • 1/2 cup of light or fat free Ranch dressing
  • 3 tablespoons of fat-free milk
cornflake chicken

There are only a few easy steps to follow to make a cornflake chicken assembly line. The end result is tasty!


  1. Preheat oven to 350 degrees.
  2. Wash and remove excess fat from chicken tenders with kitchen scissors
  3. Pat chicken strips dry with paper towels
  4. Place the corn flakes in a large, gallon size Zip-Loc back.
  5. If you do it my way, you can close the bag after removing extra air, add the paprika and garlic powder, then pound it with the back of a spoon on your floor or countertop to crush the corn-flakes. If you have a food processor bigger than my 4″-in-diameter gadget, add the spices and crush the corn-flakes with the processor.
  6. Place the crushed corn flakes with spices incorporated on a plate in a relatively even layer.
  7. In a small bowl, combine the Ranch dressing and milk. Mix with a spoon, until the mixture is a lighter consistency than the Ranch dressing alone.
  8. Line a cookie sheet or rectangular glass pyrex with tin foil and spray lightly with cooking spray such as Pam.
  9. You’re ready for the assembly line now.
  10. With a fork, take each chicken tender, dip in the Ranch dressing mixture, then coat it with the corn flake mixture before transferring to the cookie sheet.
  11. Repeat until all chicken tenders are coated.
  12. Bake the chicken tenders for 25-30 minutes, until cooked throughout and corn flakes are slightly toasted.
  13. Serve and enjoy! This dish works well with salad, green beans, sweet potatos, or any other side of your choice!

*I Rebeccammend making more than you need and using throughout the week, in wraps, or on top of salads, or just to munch on as a snack or light meal!



  1. Michal says:

    January 12th, 2010 at 8:27 am (#)

    Finally 🙂 I promise to take pretty pictures of this wonderful “Schnitzel” and then you can publish it on the front page for ALL to see and enjoy!! THANK YOU!

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