The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Savor the South Newsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

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.
Print Recipe