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Chicken Schnitzel with Sunny-Side-Up Eggs



6 cups water

¼ cup salt

¼ cup sugar

3 bay leaves

1 bunch thyme

5 stems parsley

1 stem rosemary

¼ cup black peppercorns

10–15 cloves garlic

1 whole lemon, halved and squeezed


10 boneless, skinless breasts of chicken, halved and pounded flat

2 cups flour

1 tablespoon dried parsley

½ teaspoon cayenne

½ teaspoon white pepper

Grapeseed oil as needed

10 eggs

1–2 tablespoons capers

10 lemon wedges


  1. Mix all brine ingredients together and place chicken in brine for at least 4 hours.
  2. Make seasoned flour by mixing flour with dried parsley, cayenne, and white pepper.
  3. Remove chicken from brine, dredge in seasoned flour, and fry in pan in ½ inch grapeseed oil until 165 degrees internally (or deep-fry in 350 degrees until cutlet floats).
  4. Fry eggs while chicken is cooking.
  5. Serve 2 breasts on a plate, top with a sunny-side-up egg, a few capers, and lemon wedge.
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