Method
Soften the onion: Toss the 0.5 small red onion, very thinly sliced with the 2 tablespoons lemon juice and a pinch of the 0.5 teaspoons salt (for slaw) in a large bowl. Leave it while you prep everything else — this takes the harsh bite out of the onion.
Prepare the chicken: Slice each of the 2 chicken breasts (large) in half horizontally to make 4 thin cutlets. Place between baking paper and pound with a meat mallet or rolling pin to an even 5 mm thickness. Season both sides with 1 teaspoons salt (for chicken) and 0.5 teaspoons black pepper.
Set up crumbing station: Set out three shallow dishes: the 75 grams plain flour in one, the 2 large eggs beaten in the second, and the 150 grams panko or fine dried breadcrumbs in the third.
Crumb the chicken: Dredge each cutlet in flour and shake off the excess, dip in egg and let it drip, then press firmly into the breadcrumbs to coat both sides. Rest on a rack or plate for 10 minutes
10:00
so the crumb sets.
Heat the butter: Melt the 150 grams clarified butter (or ghee) in a large heavy frying pan over medium-high heat — you want about 5 mm depth. It's ready when a breadcrumb sizzles immediately (around 170–175°C).
Fry the schnitzels: Fry 2 cutlets at a time for 2–5 minutes per side, gently swirling the pan so the butter washes over the top, until deep golden and cooked through (74°C inside). Drain on a rack and sprinkle with a little salt. Repeat with the rest.
Finish the slaw: Add the 400 grams purple cabbage, finely shredded, 15 grams fresh mint leaves, torn and 20 grams flat-leaf parsley leaves, roughly chopped to the onion bowl. Drizzle with the 3 tablespoons extra virgin olive oil, add the remaining 0.5 teaspoons salt (for slaw), and toss well. Fold through the 40 grams parmesan, finely grated or shaved just before serving.
Serve: Serve the schnitzels hot with a pile of slaw alongside and 4 lemon wedges, to serve for squeezing over.
Notes
Clarified butter has a high smoke point and gives a nutty, golden crust without burning. To make your own, melt about 200 g unsalted butter gently, skim off the foam, and pour off the clear fat, leaving the milky solids behind. Dress the slaw no more than 15 minutes before serving so the cabbage stays crisp. For extra crunch, add toasted pine nuts or a handful of rocket.
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