Anne's crispy chicken schnitzel

Ingredients for 2 servings:

• 2 chicken breast fillets, approx. 160 g each
• 1 egg(s) , M
• 1 tbsp cream, whipped
• 2 tbsp flour
• 80 g breadcrumbs
• 150 g clarified butter
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 18 minutes

Wash the chicken breast fillets and pat dry. Halve each fillet horizontally to make two flat schnitzels. Whisk the egg in a deep plate with a fork. Add the cream and mix gently (small flakes of cream should still be visible). Place the flour and breadcrumbs on a shallow plate. Heat the lard in a pan. Season the schnitzels with salt and pepper and coat them one after the other in the flour, beaten egg, and breadcrumbs, shaking each one off well. Place the schnitzels in the foaming fat and cook for 3-4 minutes until golden brown, basting the meat with a tablespoon of hot fat every now and then (this helps to create a nice, fluffy crust). Turn carefully and cook for another 3-4 minutes. Drain on kitchen paper. 684 kcal per serving. Tip: The golden brown crust is best achieved with homemade breadcrumbs. To do this, finely grate stale, well-dried rolls or white bread on a household grater or grind them in an electric food processor. When breading, do not press the breadcrumbs down, as this can cause the coating to bubble during frying.