Speedy Lemon-Paprika Chicken Schnitzel with Clarified Butter

• •4 piece Boneless, skinless chicken breasts (about 6 oz each; slice thick breasts horizontally in half first)
• •1 cup All-purpose flour
• •2 piece Large eggs (beaten)
• •1.5 cup Fine, plain breadcrumbs (not Panko, for authentic German texture)
• •2 piece Lemon (one zested and juiced, one cut into wedges for serving)
• •1 cup Fresh parsley (finely chopped)
• •1 tsp Sweet paprika
• •1 tsp Salt (or to taste)
• •1 tsp Black pepper (or to taste)
• •1 cup Clarified butter (Butterschmalz or Ghee; for frying; often found in the dairy or international foods aisle of most supermarkets)

Instructions

1. 1

   Place each chicken breast between two pieces of plastic wrap. Using a meat mallet or the bottom of a heavy pan, pound the chicken breasts until they are about 1/4-inch thick. If using large, thick American chicken breasts, slice them horizontally in half first before pounding. Season both sides of the pounded chicken lightly with salt and pepper.

2. 2

   Set up your breading station: In a shallow dish, place the flour. In a second shallow dish, whisk the eggs with the zest of one lemon, 1/2 tsp salt, 1/4 tsp black pepper, and the sweet paprika. In a third shallow dish, place the fine, plain breadcrumbs.

3. 3

   Dredge each chicken cutlet first in the flour, shaking off any excess. Then dip it into the egg mixture, ensuring it's fully coated. Finally, press it firmly into the breadcrumbs, making sure the breadcrumbs adhere well to all sides.

4. 4

   Heat the clarified butter in a large skillet over medium-high heat until shimmering. Carefully place 1-2 schnitzels in the hot butter, ensuring not to overcrowd the pan. Cook for 2-3 minutes per side, or until golden brown and cooked through.

5. 5

   Transfer the cooked schnitzels to a wire rack set over a baking sheet to drain any excess butter. Immediately squeeze the juice from the zested lemon generously over the hot schnitzels. Sprinkle with fresh chopped parsley.

6. 6

   Serve immediately with extra lemon wedges for squeezing.

Chef's Tips

• 💡Pounding the chicken to an even thickness is key for quick, even cooking and tender results.
• 💡Don't overcrowd the pan when frying; cook in batches if necessary to maintain butter temperature and ensure crispy schnitzels.
• 💡For even more flavor, you can lightly toast the fine breadcrumbs in a dry pan for a few minutes before breading the chicken, stirring constantly until golden.
• 💡If you can't find pre-made clarified butter (Butterschmalz or Ghee), you can make your own by slowly melting unsalted butter, skimming the foam, and pouring off the clear butterfat, leaving the milk solids behind.