Summary

Ingredients

• 4 chicken schnitzel
• 2 medium egg (s)
• 2 tablespoon flour
• 2 tablespoon breadcrumbs
• 2 tablespoon hazelnuts, ground
• sea salt from the mill
• Pepper, more colorful from the mill
• 2 tablespoon clarified butter

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Instructions

1. Wash the 4 chicken schnitzel and pat dry. If any pieces are thick, butterfly cut them to thin and enlarge. Place between cling film or a freezer bag.
2. Season schnitzel with salt and pepper from the mill. In separate shallow bowls, arrange 2 tablespoon flour in one, whisk the 2 eggs in another, and mix 2 tablespoon ground hazelnuts with 2 tablespoon breadcrumbs in a third.
3. Coat each schnitzel in flour, shake off excess, then dip in beaten egg, then coat in hazelnut breadcrumb mixture. Press gently so coating adheres.
4. Heat 2 tablespoon clarified butter in a pan over medium-high heat for 2 minutes until shimmering. Fry schnitzel 3-4 minutes per side until golden brown and internal temperature reaches 74°C (165°F). Transfer to a plate and serve.