Chicken Thigh Schnitzel

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 427

All ingredients ready? Let's begin!
Remove the chicken from the refrigerator and pat it dry with paper towels.
Prepare your dredging station: In a shallow bowl, place the flour. Next to that, whisk the eggs and water in another shallow bowl. Then, combine the 2 breadcrumbs, thyme, paprika, salt, pepper, and nutmeg in a third shallow bowl.
Place the chicken thighs between 2 sheets of plastic wrap. Pound them with the flat side of a meat mallet or a rolling pin to an even thickness of 1/4 inch.
In a large heavy-bottomed skillet over medium-high heat, melt 1/4 cup of the clarified butter.
While the butter is warming up, dredge 3 of the chicken thighs (or as many will fit in the pan in a single layer). First, coat the thighs lightly in the flour, shaking off any excess.
Next, dip them in the egg wash. Finish by coating them well with the breadcrumb mixture.
Have a paper towel-lined platter or sheet pan ready.
Sauté the coated chicken in a single layer in the hot butter for about 5 minutes until golden and crispy on the bottom.
Turn the cutlets over and continue cooking for another 5 minutes or so until both sides are golden brown and crisp and the internal temperature reaches 165°F when checked with a digital meat thermometer.
Transfer the cooked schnitzel to the paper towel-lined platter and continue cooking the rest of the cutlets in the remaining butter.
Serve the schnitzel while warm with parsley sprinkled over the top and lemon wedges with your favorite vegetable side dishes.