Crust: In food processor, pulse BAKEN-ETS^® Traditional Fried Pork Skins until finely ground. Transfer to shallow bowl. Stir in Parmesan, paprika, garlic powder and onion powder.

In another shallow bowl, whisk together egg and cream.

Pat chicken dry with paper towel. Dip each cutlet into egg mixture, letting excess drip back into bowl, then dredge in ground pork skins mixture until well coated.

In large skillet set over medium heat, heat oil until shimmering. Cook schnitzel, turning once, for 6 to 8 minutes or until golden brown and cooked through.

Sprinkle schnitzel with parsley. Serve with sauerkraut and lemon wedges.