- Mix all brine ingredients together and place chicken in brine for at least 4 hours.
- Make seasoned flour by mixing flour with dried parsley, cayenne, and white pepper.
- 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).
- Fry eggs while chicken is cooking.
- Serve 2 breasts on a plate, top with a sunny-side-up egg, a few capers, and lemon wedge.