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Schnitzel

The Secret Ingredient for the Best Schnitzel

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Course Main Dish
Cuisine German
Servings 4 people

Ingredients
  

For the brine:

  • 1/2 cup pickle juice
  • 1 tbs. granulated sugar
  • 1 tbs. pickling spice
  • 1 tbs. whole black peppercorns
  • 1 tsp. fine sea salt
  • 1 cup dill leaves fresh

For the schnitzel:

  • 2 lb. chicken breasts boneless, skinless, pounded to ΒΌ thickness
  • 1/2 cup all-purpose flour
  • 1 tsp. salt
  • 1/2 tsp. pepper (or to taste)
  • 2 large eggs
  • 2 cups cornflake crumbs
  • canola oil for frying
  • Pickles, hot sauce and honey for serving

Instructions
 

  • Make the brine: Combine the brine ingredients in a bowl, and stir until the sugar is dissolved. Pour the brine into a large container, add the chicken breasts, and cover with enough water to ensure the chicken is completely covered. Refrigerate for up to 12 hours, or overnight.
  • Remove the chicken from the brine and rinse under cool water to remove any brine particles clinging to it. Pat dry with paper towels.
  • Next, set up your breading station: Beat eggs in a shallow bowl. Place the flour in another shallow bowl and season with salt and pepper. Place the cornflake crumbs in a third bowl.
  • Line a plate with parchment. Working with 1 chicken breast at a time, dredge in flour, shaking off excess, then dip into egg mixture, turning to coat evenly; carefully coat with cornflake crumbs, pressing the crumbs to adhere them to the chicken. Transfer chicken to parchment lined plate.
  • Add 1/4 inch canola oil in a large skillet over medium-high heat. Add 2 chicken breasts to skillet and cook until golden brown on both sides, 3-4 minutes on each side. Transfer chicken breasts to a paper towel-lined plate and season with additional sprinkle of salt while still hot. Repeat with remaining chicken breasts.
  • Serve hot with pickles, hot sauce, and spicy honey if desired.