Cornflake chicken schnitzel (first version)

Instructions

1. Pepper oil infusion

• Sunflower oil in a frying pan, reasonably hot.
• Squeeze a bit of onion through a garlic press into the pan.
• Add spicy red pepper dust (not sweet pepper dust).
• Fry for a while.
• If the oil burns, filter it through a paper towel.

2. Marinade prep

• Squeeze one garlic clove through the garlic press (two is too much).
• Squeeze a bit of ginger (without skin) through the same press.
• Mix everything with the pepper oil infusion.
• Add a bit of spicy red pepper dust and sweet red pepper dust.
• Add seasoning and salt.
• Add a bit of melted butter (~50 g?).
• Add sweet chilli sauce (the key ingredient).

3. Marinating

• Cut the chicken breasts into reasonable slices and remove tendons and sinew.
• Wash them in cold water.
• Mix with the marinade.
• Let rest for 5 min, then put in the fridge for 30 min or more.
• After the fridge the marinade will have solidified because of the butter. Quickly heat it over boiling water and CAREFULLY mix so as not to cook the meat.

4. Coating and frying

• Crush the cornflakes (in a plastic bag).
• Mix the crushed cornflakes with breadcrumbs.
• Whip one egg in a separate bowl.
• For each schnitzel:
  • Put one chicken breast first in all-purpose flour. Make sure the flour covers it properly and shake off the excess.
  • Then into the egg mixture (forks and moving the bowl can help spread the egg).
  • Then into the crushed cornflake mix (pressing the cornflakes onto the breast helps them stick).
• Fry, occasionally flipping.
• Done.

5. Recommended serving

Serve the rested schnitzels with fresh lettuce, sliced cucumber, onion, tomatoes and Hellmann's mayonnaise in a toasted burger bun.