Viennese Chicken Schnitzel with Parsley Potatoes

For the Viennese Chicken Schnitzel, place the schnitzels on a cutting board and trim away any fat or tendon residue with a sharp knife. Then lightly flatten the schnitzels with a schnitzel mallet. Season on both sides with salt and pepper and place on a plate.

Pour some flour on a plate, beat the eggs in another soup plate and stir vigorously a few times with a fork.

Now turn the first cutlet first on both sides in flour and tap with the back of the fork carefully the excess flour. Then place the cutlet in the beaten eggs, turn it over and then roll it in the breadcrumbs on both sides.Place the cutlet on the cutting board and bread the remaining cutlets in the same way.

In a large shallow pan (or two smaller pans), pour in plenty of oil (about a finger’s width high) and heat. If you have clarified butter at home, add a weak tablespoon of it (it makes the schnitzel taste wonderfully nutty). Now carefully insert the Wiener chicken schnitzels and fry them briefly on both sides at relatively high heat.Please do not pierce the schnitzels with a fork if possible! This will ruin the breading and let the juices flow out! Then reduce the heat quite a bit and slowly bake on both sides until golden brown. While doing so, keep basting the escalopes with hot fat with the help of a tablespoon so that the breadcrumb coating

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