Breaded schnitzel in a crispy crust, in a Multicooker

The first time I tried making schnitzel in the multicooker, I forgot to put in the air-fry basket, and everything stuck to the bottom, it got way too hot, and I had a serious meltdown in the kitchen. When I lifted the lid, I didn't even know whether to laugh or move on to something else. But I didn't give up, because cravings don't go away easily. It's that kind of food that finishes right when you turn your back for two seconds – and someone is always asking, "Is there any schnitzel left?" I like to make them extra crispy, using slightly coarsely crushed cornflakes, because I can't stand that soggy texture of stale breadcrumbs. And I don't use too much oil; I don’t want them floating around like at a fast-food joint, just enough to get a nice crust.

If you move at a decent pace, you can have everything on the table in about 30-35 minutes, including washing the dishes. I usually make enough for 4-5 people in one go, about 6 generous schnitzels. Let’s say, you don’t need a degree to get it right, just a bit of patience and no rushing when soaking the meat and coating it with that good crust.

I love making this recipe often because everyone enjoys it. It doesn't even have time to cool down; the kids dive into the plate, and I often have to hide 1-2 for lunch the next day. Plus, you don’t need complicated ingredients – just meat, an egg, flour, those plain cornflakes (without sugar), salt, and a little oil. When you want to whip up something quick but still "homemade," it works perfectly. I always say it saves the day when you lack inspiration but still crave something with a good crust and tender meat.

1. First thing – take the pork chops and pound them well. Not out of anger, but not too gently either. If you don’t like chops, you can use boneless thighs or even chicken breast, but honestly, pork is the classic schnitzel in my family. After you’ve pounded them, sprinkle salt on both sides. I usually leave them on a plate for 10 minutes while I prepare the rest, so the salt can soak in a bit. I don’t know why, but I believe it makes the meat more tender.

2. Prepare 3 plates or bowls: one with flour, one with beaten egg (I mix the egg thoroughly with a fork and add a pinch of salt, as my mom says it’s a must), and the other with crushed cornflakes. Just know that it’s not good to turn them into powder. The flakes should stay a bit chunky, as that’s their charm – that crispy and slightly uneven crust.

3. I plug in my multicooker and set it to the frying program (mine says Fry, but it might be different for you). Honestly, the first time I looked at it like it was a spaceship. Add oil, not enough to cover the entire bottom, just a generous layer, but not a pool of oil. Let it heat up for two or three minutes – if you drop a tiny piece of bread in and it sizzles, it’s ready.

4. Take each piece of meat, coat it in flour – don’t overdo it, just enough to cover it lightly, shake off the excess, then dip it in the egg (to help the crust stick), and finally roll it well in the crushed cornflakes. Press gently to make it stick as much as possible.

5. Put them directly into the multicooker; I can fit about 2-3 at a time. Don’t overcrowd them. Fry them for about 3-4 minutes on each side – or rather, until they are golden and crispy. Don’t leave them unattended, as those flakes burn quickly if you get distracted.

6. Remove them onto paper towels when they’re done to absorb the excess oil. Continue until you finish the batch.

Quick tip: don’t try to make your life easier by throwing everything in at once, as the crust won’t turn out right. And don’t salt the flour or flakes, or they’ll get soggy, and you don’t want that.

If you don’t have pork, try using chicken breast or even turkey schnitzel. You can replace the egg, if necessary, with thick yogurt or sour cream (it’ll give a slightly different but still good crust). Many people use breadcrumbs, but I’ve given up on that; it doesn’t have the nice texture that the flakes provide. For drinks, it goes well with a dry white wine or even a cold beer if it’s warm outside. As a side dish, I always make rice with mushrooms or a sour cabbage salad; I don’t know why, but you need something lighter on the side so you don’t feel like you’ve eaten lead. If you’re in the mood for a complete menu, you can also add a beet salad or even baked garlic potatoes; I always combine those when I have guests.

You can easily vary the recipe. Sometimes I add some paprika or oregano to the flour, other times I’ve tried sprinkling sesame seeds over the cornflakes – it turns out interesting and crunchy, but don’t add too much, or it becomes bitter. For those who are mindful of their figure, you can just coat the pieces in egg and flakes and put them in the air-fryer (if you have that function), with very little oil. It’s not exactly the same, but it works.

It goes best with simple vegetable or mushroom rice, without any frills. And, to be very honest, if you whip up a quick mayonnaise or a yogurt sauce with mustard and garlic, you’ve hit the jackpot. It’s family food; you don’t need to spend time decorating the plate.

Frequently asked questions:

1. Can I make schnitzel only with air-fry, without any oil at all?
You can, but it won’t turn out as crispy as the classic version. If you’re using a multicooker with air-fry, spray a tiny bit of oil over the meat. Without any fat, the flakes become powdery and won’t brown evenly.

2. Which meat is better, chicken or pork?
It depends on your taste and what you have in the fridge. Pork is juicier, but chicken cooks faster. However, with chicken, you need to be careful not to dry it out – don’t pound it too thin!

3. Can I freeze the already fried schnitzel?
Yes, but honestly, it won’t have that same crispy crust after being thawed and reheated. If you still want to freeze them, place them on a tray, separate them, freeze them, and then put them in a bag. When you want to reheat them, use the oven, not the microwave, or they’ll become soggy.

4. What kind of cornflakes should I use?
Plain cornflakes, without sugar or added flavors. Don’t get the glazed breakfast ones, as they won’t turn out well at all. You can crush them by hand or with a rolling pin, not with a blender, or you’ll make flour, and that’s not what you want.

5. What do I do if the crust comes off while frying?
Most likely, you didn’t dry the meat enough or used too much egg/flakes. Next time, shake each slice well and press gently at the end to ensure everything sticks.

In terms of nutritional values, each schnitzel (from the chop, about 120-130g before frying) has about 280-320 calories, depending on how much oil is used and how thick the crust is. You get around 25g of protein, 16-18g of carbohydrates (from the flour and flakes), and 14-16g of fat. If you drain them well and don’t drown them in oil, it’s by no means a calorie bomb. It has quality protein, it’s not boiled, so it doesn’t leave you with that tortured diet feeling. The cornflakes add an extra boost of energy, and if you don’t overdo the oil and pair it with a light side dish, it’s actually quite okay for a lunch meal.

If there are any leftovers (rarely for me), I keep them in the fridge in a covered container for about 2 days. Don’t stack them on top of each other; instead, interleave paper between them. You can reheat them in the oven at 160°C for 8-10 minutes or even in the multicooker on the reheating function. I don’t recommend the microwave, as they’ll get soggy and the crust will turn rubbery. If you’ve forgotten them for more than 2 days, don’t take the risk; it’s better to make a sandwich with them.

Ingredients (for 6 large pieces):

- 6 slices of pork chop (about 120-130g each, cut as thick as your palm, without bone) – the base of the schnitzel, must be pounded thin and not too fatty
- 1 large egg – helps bind the crust, gives shine, and helps the flakes stick
- 4-5 tablespoons of flour – the base layer for the egg to adhere well to the meat
- 1-2 cups of plain cornflakes, coarsely crushed – the crispy crust, their texture is the charm
- ½ teaspoon of salt – seasons the meat, you can adjust to taste
- 3-4 tablespoons of oil (sunflower or whatever you usually use for frying) – just enough to lightly cover the bottom of the pan, not to have the schnitzels floating.