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1
Place each chicken breast between two sheets of cling film. Working from the centre outward in even, circular motions, pound to a uniform thickness of 4–5 mm. The surface should be smooth and of consistent depth across the entire escalope. Uneven thickness is visible at the edges; correct before proceeding.
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2
Set out three shallow vessels in sequence: plain flour, beaten egg, fine dry breadcrumbs (Semmelbrösel). Draw each escalope through the flour, shaking off any excess, then through the beaten egg, allowing it to drain briefly. Lay the escalope into the breadcrumbs and press the crumbs against the surface gently — not firmly packed. The coating should appear loose and uncompressed. Pressed breadcrumbs produce a flat, dense crust; the loose application is what creates the space for the puff.
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3
Heat clarified butter in a wide, heavy pan to 170 °C. Lower one breaded escalope into the butter. Immediately tilt the pan and begin swirling continuously so that the hot clarified butter flows over the schnitzel's surface from all angles without pause. This is the step on which the dish lives or dies: a stationary schnitzel in static oil produces uneven browning and a flat crust; the continuously swirled butter produces the characteristic golden, evenly puffed crust of an authentic schnitzel. Fry until the breading has lifted visibly away from the meat surface in a soufflé-like puff and the colour is an even, deep gold across the entire face.
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4
Transfer the schnitzel immediately to a wire rack. Do not place on paper: paper draws moisture to the crust's underside. On a rack, steam escapes freely and crispness is maintained. Repeat for remaining escalopes. The underside should sound hollow and dry when tapped lightly.