Sweet and Hot Chicken Schnitzel with Fried Parsley

Cut the chicken breasts lengthways into schnitzel with a very sharp knife. Then pound the schnitzel flat with the meat tenderizer under cling film.

Now a Panierstrasse is being built. 1. A shallow bowl of flour. A shallow bowl with the egg - the eggs are beaten for this, the 2 tablespoons of cream and the salt, the pepper and the pimento d'Espelette are added (do not be too sparing) and that is then mixed together nicely. 3. A shallow bowl with the breadcrumbs.

Now turn the schnitzel in the flour first, knock off the excess flour well. Then pull the schnitzel through the egg-cream mixture, drain a little and then turn in the breadcrumbs (please do not press down firmly).

Now heat enough clarified butter in a pan - the schnitzel should swim well in it. Bake the schnitzel in hot clarified butter, always moving the pan well (shaking a little). Then degrease the schnitzel on kitchen paper.

Pluck small groups of leaves from the parsley stalks and place in a bowl, pour the tablespoon of flour over the parsley and mix a little with your hands. Then take the leaf groups out of the bowl, shake off the excess flour and fry in the hot clarified butter (from the schnitzel) for 2 minutes and then degrease on kitchen paper.

Place the schnitzels on a plate, add a few drops of maple syrup to each schnitzel and top with the fried parsley. We had an Asian cucumber salad with it: Asian cucumber salad