Cornflake-Crusted Chicken Schnitzel with Roasted Cabbage Caesar Salad and Crispy Mortadella

Ingredients

Ingredients

• 4 (about 6 oz each) chicken breasts, boneless skinless
• 2 large eggs
• 2 cups cornflakes
• 1/2 cup all-purpose flour
• 1 tsp paprika
• to taste salt
• to taste black pepper
• to taste cayenne
• 1/4 cup vegetable oil
• 1 cabbage, medium head
• 2 tbsp olive oil
• to taste salt
• to taste black pepper
• to taste paprika
• 1/2 cup greek yogurt, plain
• 1/4 cup mayonnaise
• 2 anchovy fillets
• 1 tbsp capers
• 1 tsp dijon mustard
• 1 garlic clove
• 2 tbsp lemon juice
• 1/4 cup parmesan cheese, grated
• to taste salt
• to taste black pepper
• 8 slices mortadella, thinly sliced
• 1 tbsp olive oil

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. For the chicken schnitzel: Pound 4 chicken breasts to 1/4-inch thickness between plastic wrap. Season with salt and pepper.
3. In a shallow bowl, beat 2 eggs. In another bowl, crush 2 cups cornflakes and mix with 1/2 cup flour, 1 tsp paprika, salt, and pepper. Dip chicken in egg, then cornflake mixture, pressing to adhere.
4. Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Fry the breaded chicken in batches, 4-5 minutes per side, until golden and cooked through (internal temp 165°F). Drain on paper towels.
5. For the roasted cabbage: Cut 1 medium head cabbage into 8 wedges, leaving core intact. Drizzle with 2 tbsp olive oil, season with salt and pepper. Place on the baking sheet and roast for 25-30 minutes, turning once, until tender and charred at edges.
6. For the Caesar dressing: In a blender, combine 1/2 cup Greek yogurt, 1/4 cup mayonnaise, 2 anchovy fillets (minced), 1 tbsp capers (chopped), 1 tsp Dijon mustard, 1 garlic clove (minced), 2 tbsp lemon juice, 1/4 cup grated Parmesan, salt, and pepper. Blend until smooth. Adjust with water for desired consistency.
7. For the crispy mortadella: Heat 1 tbsp oil in a skillet over medium-high. Fry 8 thin slices mortadella for 1-2 minutes per side until crisp. Drain on paper towels.
8. To serve: Toss roasted cabbage wedges with half the dressing. Plate schnitzel, cabbage, and mortadella. Drizzle extra dressing over schnitzel if desired.

Notes

For a dairy-free version, substitute vegan mayo and yogurt, and omit Parmesan or use a plant-based alternative. The mortadella adds a salty crunch—feel free to swap with prosciutto if unavailable. Leftovers store in the fridge for up to 2 days; reheat schnitzel in the oven to maintain crispiness.