Recipes

Chicken Schnitzel with Sunny-Side-Up Eggs

Photo by Nick Simonite

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yields

10 servings

    Ingredients
    Brine
  • 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
  • Schnitzel
  • 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
steps
  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.
  • from Chef Alex Gates of Hotel Saint Cecilia, Austin

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