from Chef Shaun Doty, restaurateur and a founder of Georgians for Pastured Poultry in Atlanta, GA
4 5-ounce pastured chicken breasts
Salt and pepper to taste
1 cup all-purpose flour
2 pastured eggs, beaten with ¼ cup water
2 cups pank breadcrumbs
2 onions (Vidalia in season preferred), sliced into ¼-inch rings
Clarified butter as needed, about ½ cup
⅓ cup dry roasted and salted peanuts
¼ cup Italian parsley leaves
1 tablespoon roasted peanut oil
4 lemon wedges
Block of Parmesan for garnish
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.