Chicken Schnitzel with Onion Salad - The Local Palate

Ingredients

• 4 5-ounce pastured chicken breasts
• Salt and pepper to taste
• 1 cup all-purpose flour
• 2 pastured eggs, beaten with ¼ cup water
• 2 cups pank breadcrumbs
• 2 onions (Vidalia in season preferred), sliced into ¼-inch rings
• Clarified butter as needed, about ½ cup
• ⅓ cup dry roasted and salted peanuts
• ¼ cup Italian parsley leaves
• 1 tablespoon roasted peanut oil
• 4 lemon wedges
• Block of Parmesan for garnish