For the aioli: Combine the vinegar, shallot, garlic, red pepper flakes and saffron threads in a small saucepan. Bring to a boil over high heat, then lower to a simmer and cook until the vinegar is almost completely evaporated, 15 to 20 minutes. Transfer the mixture to a food processor and process until it becomes paste-like. With a rubber spatula, scrape the saffron paste into a bowl and set it aside.
In the same food processor bowl, now add the egg. With the machine running, slowly pour in the oil in a very thin, steady stream. When finished, turn off the food processor and add the saffron paste along with the lemon juice, sugar, salt, turmeric and 2 tablespoons water. Process just enough to fully combine, about 1 minute.
The aioli can be stored in an airtight container in the refrigerator for up to three days.
For the schnitzel: Rinse the chicken breasts and pound them to a 1/3-inch thickness between layers of plastic wrap. Pat dry, season with salt and pepper and set aside.
Fill a deep skillet with 1 inch of oil and heat to 350 degrees F.
While the oil is heating up, create an assembly line of three bowls: the first with the flour, the second with the egg and the third with the cornflakes and breadcrumbs mixed together. Dredge the chicken, one piece at a time, in each bowl, starting with the flour and shaking off excess as you go.
Gently place the breaded chicken in the hot oil, working in batches if necessary. Fry until golden and crispy and cooked through, about 3 minutes per side.
Plate and serve with ramekins of saffron aioli on the side.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.