Serves 4
60 min
Chicken Schnitzel
Recipe GLPRdf9c9994e28b1b
Tender, brined chicken breasts are breaded and shallow-fried until golden and crispy in this classic Central European dish. The quick brine keeps the meat juicy and flavorful, while the panko-like crust from day-old bread provides an exceptional crunch. Serve hot with fresh lemon wedges.
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Ingredients
2 quarts cold water
1/3 cup kosher salt
4 boneless, skinless chicken breast halves, tenders removed, about 8 ounces each
12 slices day-old white bread
1 cup all-purpose flour
2 large eggs
2 cups canola oil
2 tablespoons cold water
1 tablespoon fresh parsley, finely minced, for garnish
1 lemon, cut into 4 wedges
Directions
Combine 2 quarts of cold water with the kosher salt in a large bowl, stirring until the salt fully dissolves. Submerge the chicken breast halves in the brine. Cover and refrigerate for 15 to 20 minutes.
While the chicken brines, pulse or blend the day-old white bread slices until they form fine, even breadcrumbs. Spread the breadcrumbs on a shallow plate.
Spread the all-purpose flour on another shallow plate.
In a shallow bowl, whisk together the eggs with the 2 tablespoons of cold water until completely combined.
Remove the chicken from the brine and pat thoroughly dry with paper towels.
Place one brined chicken breast between two sheets of plastic wrap or parchment paper. Using a meat mallet, pound the chicken to an even thickness of about 1/4 inch. Repeat with the remaining three breasts.
Heat the canola oil in a large, heavy skillet over medium-high heat until it reaches 350°F (use a thermometer or test with a small piece of bread—it should sizzle immediately).
Working with one pounded chicken breast at a time, coat it lightly with flour, shaking off any excess. Dip into the egg mixture, coating both sides. Then press firmly into the breadcrumb mixture, coating both sides evenly and pressing gently so the crumbs adhere.
Carefully place the breaded chicken breast into the hot oil. Fry for 3 to 4 minutes on the first side until the crust is deep golden brown. Flip and fry the other side for another 2 to 3 minutes until the internal temperature reaches 165°F when measured with an instant-read thermometer at the thickest part.
Transfer the cooked schnitzel to a paper towel-lined plate to drain excess oil. Repeat steps 8 and 9 with the remaining three chicken breasts.
Arrange the cooked schnitzel on a serving platter. Garnish with the fresh minced parsley and serve immediately with lemon wedges on the side.
