Chicken Schnitzel
  • 2 quarts plus 2 tablespoons cold water, divided
  • 1/3 cup kosher salt
  • 4 boneless skinless chicken breast halves, tenders removed, about 8 ounces each
  • 12 slices white bread
  • 1 cup all-purpose flour
  • 2 large eggs
  • 2 cups canola or peanut oil
  • 1 tablespoon finely minced parsley, for garnish
  • 1 lemon, sliced into 4 wedges
  1. *Whisk together 2 quarts of water and salt in a large bowl until salt is dissolved
  2. *Place the chicken breast halves in brine and refrigerate for 30 minutes
  3. *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
  4. *Transfer breadcrumbs to a large shallow dish.
  5. *Remove chicken from brine and pat dry with paper towels
  6. *Place one chicken breast half in a resealable plastic bag
  7. *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
  8. *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
  9. *Coat one chicken cutlet in flour, shaking off any excess
  10. *Transfer chicken cutlet to egg wash and coat evenly, letting any excess run off
  11. *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
  12. *Heat oil in a 12-inch skillet to 375°F
  13. *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
  14. *Transfer schnitzel to paper towel-lined plate - Repeat with remaining three chicken breast halves
  15. *Garnish with parsley and serve immediately with lemon wedges