John Myers
Poultry: Chicken Schnitzel in Butter Breading
The perfect poultry: chicken schnitzel in butter breading recipe with a picture and simple step-by-step instructions.
- 1 piece Chicken breasts (approx. 300g)
- Black pepper from the mill
- 50 g Butter
- Salt
- 6 tablespoon Panko flour
- 2 tablespoon Clarified butter
- Remove tendons and fat from the meat and cut into slices. Pepper this a little.
- Let the butter melt, add the salt and put the panko flour in a suitable container for breading.
- Pull the meat through the melted butter and then roll it in panko flour. Repeat this process two times.
- Heat the clarified butter in a pan, add any remaining butter and fry the chicken schnitzel on both sides until crispy.
- Here they were served with herb potato salad. The recipe for the salad can be found under Salads: Franconian Potato Salad, which was mixed with a handful of different fresh herbs from the garden.
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