Chicken Schnitzel

Directions

*Whisk together 2 quarts of water and salt in a large bowl until salt is dissolved

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*Place the chicken breast halves in brine and refrigerate for 30 minutes

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*Meanwhile, toast bread until golden brown - tear toasted bread into large pieces, transfer to a food processor, and pulse until bread is broken down into medium-fine crumbs

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*Transfer breadcrumbs to a large shallow dish.

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*Remove chicken from brine and pat dry with paper towels

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*Place one chicken breast half in a resealable plastic bag

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*Using a meat pounder, rolling pin, or small skillet, pound chicken breast into an even thickness about 1/4-inch in height - Repeat with remaining 3 breasts

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*Set wire rack on a sheet pan - Place flour in a large shallow dish - Place eggs in another large shallow dish and beat with remaining 2 tablespoons water until uniform in color

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*Coat one chicken cutlet in flour, shaking off any excess

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*Transfer chicken cutlet to egg wash and coat evenly, letting any excess run off

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*Transfer to bread crumbs and coat evenly, pressing lightly to ensure bread crumbs adhere - Place chicken on a wire rack - Repeat with remaining 3 chicken breast halves

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*Heat oil in a 12-inch skillet to 375°F

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*Place one chicken cutlet in oil and fry until golden brown on both sides, about 2 minutes per side, flipping as needed if bread crumbs begin to darken too much

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*Transfer schnitzel to paper towel-lined plate - Repeat with remaining three chicken breast halves

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*Garnish with parsley and serve immediately with lemon wedges

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