- Using a meat mallet, pound chicken breasts to ¼-inch thickness. Season chicken with salt and pepper. Dredge meat through flour, tapping off any excess. Coat floured chicken with beaten eggs. Place egg-battered meat into breadcrumbs.
- For the onion salad, blanch onion rings in boiling water for one minute. Drain and pat dry. In a hot pan add 1tablespoon clarified butter and onions. Sauté at high heat until they get a little color but remain crispy. Transfer onions to a bowl and add peanuts, parsley, and peanut oil. Season with salt and pepper and reserve warm.
- For the schnitzel, sauté chicken over medium heat in clarified butter until one side is nicely browned. Flip chicken over and continue to cook until well browned. Transfer schnitzel to a paper towel-lined plate to drain off any excess oil and transfer to serving plates. Garnish with onion salad, lemon wedges, and shaved Parmesan.