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.
- from Chef Shaun Doty, restaurateur and a founder of Georgians for Pastured Poultry in Atlanta, GA