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.