Cornflake Chicken Cutlets with Roasted Red Pepper Ranch

Name: Crispy Cornflake Chicken Cutlets with Red Pepper Ranch
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 cups cornflakes; ½ cup mayonnaise; ½ cup sour cream; 1 ½ tsps onion powder; 1 ½ tsps garlic powder; ½ cup diced roasted red peppers; 2 tbsp diced dill pickles with juice; 1 tsp dried chives; 1 tsp dried dill; ¼ cup chopped parsley; 1 large egg; 4 thin chicken breast cutlets

Crushed cornflakes create a uniquely crispy coating on baked chicken cutlets that rivals fried versions, served with a roasted red pepper ranch made from complementary marinade ingredients.

🌍American 🏷️Cornflake 🏷️Chicken cutlets 🏷️Roasted red pepper 🏷️Ranch dressing Baked chicken

🏷️

🏷️Crispy coating

Cornflake Chicken Cutlets with Roasted Red Pepper Ranch

Total

25 min

Servings

4

Difficulty

Medium

Est. Cost

$23–$38

Recipe Source

View original recipe

From Recette Magazine

Ingredients

3 cups cornflakes
½ cup mayonnaise
½ cup sour cream
1 ½ tsps onion powder
1 ½ tsps garlic powder
½ cup diced roasted red peppers
2 tbsp diced dill pickles with juice
1 tsp dried chives
1 tsp dried dill
¼ cup chopped parsley
1 large egg
4 thin chicken breast cutlets

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Instructions

1
Place 3 cups of cornflakes in the bowl of a food processor and pulse until crushed and moderately ground, about 10 pulses. Transfer the crushed cornflakes to a large bowl and set aside.
2
Place ½ cup mayonnaise, ½ cup sour cream, 1 ½ tsps onion powder, 1 ½ tsps garlic powder, ½ cup diced peppers, 2 tbsp diced pickles, 1 tsp chives, 1 tsp dill, and 2 tbsp parsley in the bowl of a food processor. Blend until smooth and season to taste with salt and pepper.
3
Pat chicken breasts dry with paper towels. Remove ¼ cup of the dressing and place in a medium bowl, refrigerate the remaining dressing until ready to serve. Add 1 egg to the ¼ cup dressing and whisk to combine the marinade. Coat chicken in the marinade, cover with plastic, and refrigerate for 15 minutes.
4
Remove the chicken breasts from the refrigerator and coat in the crushed cornflakes, gently pressing with your hands to adhere. Place two Suvie roasting racks into two Suvie pans and lightly grease with cooking spray. Divide breaded chicken between the pans and place in your Suvie. Input settings, and cook now.
5
Cook at 350°F for 15 minutes in both top and bottom zones of Suvie.
6
After the cook, remove the pans from your Suvie. Divide chicken between 4 plates (slicing into strips as an option) and serve with dressing on the side or drizzled over the cutlets. Garnish with remaining 2 tbsp of chopped parsley.

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Tips & Notes

Pro tips

Crush cornflakes into varied sizes (some powder, some small chunks) for textural contrast and better adhesion to the chicken.
Pat chicken dry and lightly brush with oil before pressing into cornflake mixture to ensure even coating and browning.
Line your baking sheet with foil or parchment and lightly oil it to prevent sticking and make cleanup easier.
Roasted red peppers from a jar work perfectly for the ranch; drain well and chop finely to avoid excess moisture that could thin the dressing.

Substitutions

Sour cream → Greek yogurt (tangier result, slightly thinner consistency)
Roasted red peppers → roasted red pepper paste or pimiento peppers (adjust quantity to taste)
Dill pickles → sweet pickle relish (sweeter flavor profile, omit juice to prevent over-thinning)
Parsley → fresh basil or tarragon (different herbaceous note)

Storage & make-ahead

Store cooked cutlets in an airtight container for up to 3 days; reheat at 375°F for 8-10 minutes to restore crispness. Ranch dressing keeps refrigerated for up to 5 days.

Common Questions

Why use cornflakes instead of breadcrumbs for chicken?

Cornflakes maintain crispness when baked because they're pre-cooked cereal; breadcrumbs absorb moisture and soften during baking, while cornflakes stay crunchy.