Kyckling Schnitzel med gräddig vattenkrasse

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1. 1
   Line a cutting board with plastic film and secure the board underneath with a damp towel or a rubber grip so it won’t slip. Place one chicken breast on top of the plastic and cover it with another sheet of plastic film. Using the smooth side of a meat mallet, pound the breast out until it is about ½-inch thick. Repeat with the second breast, starting with fresh plastic film if the first two tear from the pounding. Cut each flattened breast in half crosswise. Season the chicken pieces on all sides with 1¼ teaspoons of the salt and ½ teaspoon of the pepper, coating them evenly, and let sit while you make the creamed watercress.
2. 2
   Trim the thick stems from the watercress and coarsely chop the leaves and thinner stems.
3. 3
   In a medium skillet, melt the butter over medium-high heat. Add the onions, garlic, salt, and pepper and cook, stirring often, until the onions are translucent and beginning to brown, 4 to 5 minutes. Stir in the cream and scrape up any bits stuck to the bottom of the pan. Add as much of the chopped greens as will fit in the pan and cook until they wilt down enough to add more. Continue adding the greens by the handful until they are all in. Cook until the cream sauce thickens a bit and the greens are tender, 5 to 8 minutes. Taste for seasoning and adjust to your liking.
4. 4
   Pour the buttermilk into a casserole dish or straight-sided baking pan. Place the bread crumbs in a separate dish or baking pan and season them with the remaining 1 teaspoon of salt and remaining ½ teaspoon black pepper. Using one hand and keeping the other dry, lay the chicken pieces in the buttermilk, coating both sides. Pick up the chicken pieces with your wet hand and lay them in the bread crumbs. Using the dry hand, sprinkle the bread crumbs across the wet surface of the chicken and press to adhere. Flip and repeat to thoroughly coat all sides.
5. 5
   Fill a cast-iron skillet or other wide, heavy frying pan with enough oil to come about 1 to 1½ inches up the side of the pan and place it over medium heat. Position a thermometer in the oil, and begin frying when it reaches 350ºF. Gently lower two of the breaded pieces of chicken into the pan, or enough to fit in a single layer without overlapping. (Be careful not to overcrowd the pan.) Fry on each side until the bread crumbs become golden brown and crispy, 3 to 4 minutes per side. Adjust the heat as needed to maintain the oil temperature throughout frying. Use a slotted spoon or spatula to remove the fried chicken breasts from the pan as they are done and transfer them to a platter lined with paper towels. Repeat to fry the remaining chicken.
6. 6
   Spoon the creamed watercress onto 4 plates and place the schnitzel on top. Add the raw watercress in a loose pile next to the chicken, dividing it evenly, and squeeze half of the lemon over everything. Cut the remaining half of the lemon into wedges and place one on each plate.